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.
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?
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.
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
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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