Salmon "Bulgogi" with Bok Choy and Mushrooms

Ingredients for Salmon "Bulgogi" with Bok Choy and Mushrooms

• 2 large garlic cloves, peeled, divided

• 80ml chopped spring onions

• 60ml 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 teaspoons chilli-garlic sauce*

• 110g centre-cut skinless salmon fillets

• 1 cucchiaio di olio d'oliva

• 1 large bok choy, cut crosswise into 1/2-inch-wide strips (about 1675ml )

• 110g fresh shiitake mushrooms, stemmed, caps sliced

• Available in the Asian foods section of many supermarkets and at Asian markets.

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 260°C. 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 centre, 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.

Avvertenza

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