Salmon Bulgogi with Bok Choy and Mushrooms

Salmon Bulgogi

I figured that the foodie blogland would be inundated with turkey leftover posts today, so to be different, I’ve gone to the opposite end of the spectrum.

Salmon Bulgogi

What do I consider the opposite end of the American Thanksgiving turkey leftovers? How about a Koren inspired salmon recipe?? Pretty opposite, don’t you think?

Salmon Bulgogi

But really, I’m helping you out here. Around this time of the year, we could all use a few lighter recipes to offset the massive amounts of cookies, pies, and casseroles that are going to be consumed.

Salmon Bulgogi

This recipe, Salmon “Bulgogi” with Bok Choy and Mushrooms, is a winner on so many levels. First of all, it’s fantastic. The marinade has to be my new most favoritest marinade ever. (and yes, the regular ed English teachers that I work with, are probably printing this off to show our principal, while exclaiming, “see what I have to work with!”) Second, it’s pretty. Third, it easy. There you have it: fantastic, pretty, easy. What more could you want?

Salmon “Bulgogi” with Bok Choy and Mushrooms
Serves 4

2 large garlic cloves, peeled, divided
1/3 cup chopped green onions
1/4 cup soy sauce
1 tablespoon Chinese rice wine or dry Sherry
1 3/4-inch cube peeled fresh ginger
2 teaspoons sugar
1 teaspoon Asian sesame oil
3/4 teaspoon chili-garlic sauce*
4 6-ounce center-cut skinless salmon fillets
1 tablespoon olive oil
1 large bok choy, cut crosswise into 1/2-inch-wide strips (about 7 cups)
4 ounces fresh shiitake mushrooms, stemmed, caps sliced

Blend 1 garlic clove and next 7 ingredients in mini processor. Arrange salmon in 11x7x2-inch glass baking dish. Spoon marinade over. Let marinate 5 minutes.

Preheat oven to 500°F. Arrange fish, with some marinade still clinging, on rimmed baking sheet. Transfer any marinade in dish to small saucepan. Roast fish until just opaque in center, about 8 minutes. Bring marinade in saucepan to boil; set aside and reserve for glaze.

Meanwhile, heat oil in large nonstick skillet over high heat. Add bok choy and mushrooms; using garlic press, press in 1 garlic clove. Stir-fry until mushrooms are tender and bok choy is wilted, about 4 minutes. Season with salt and pepper.

Divide vegetables among plates. Top with salmon. Brush fish with glaze.

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Comments

  1. says

    Thank you for this post. We’ve not cooked our Turkey Dinner yet. My family couldn’t get together until Saturday this year. All of these Thanksgiving food posts have been tortureous for me. :-) I have a Korean friend and have been reading alot about Korean food. After Thanksgiving I’m going to give some of the recipes a try. I think this sounds fabulous.

  2. says

    Look at you, going against the grain! I love it though. I am already tired of turkey and I don’t even have any leftovers! That marinade does sound incredibly delicious and you can never go wrong with salmon.

  3. says

    Fantastic, pretty, and easy; I’m so there! We’ve had bulgogi in a Korean restaurant here in town. This looks much lighter. Definately worth a try! And the bok choy & mushrooms…excellent.

  4. says

    I think we’re all ready to see something besides turkey for a while!
    This is a tasty recipe- and I love bok choy. Salmon works really well with the Asian marinade.

  5. says

    Hurray! Salmon is one of my favorite fish and paired with the right sauce it can be outstanding. This actually sounds like a great Christmas meal…for the non-traditionalists.

  6. says

    Sounds yummy! It didn’t occur t me that you could make bulgogi out of anything other than beef.

    I’m going to be more adventurous and use this sauce with tofu for my little vegan! Thanks!