Salmon Bulgogi with Bok Choy and Mushrooms

ingredients

2 large cloves garlic, peeled, divided
1/3 cup green onions, chopped
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 (look for this in the Asian foods at your supermarket)
4 6-oz. 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

method

Blend 1 clove of garlic, green onions, soy sauce, rice wine, ginger, sugar,sesame oil and chile-garlic sauce in a food processor (or blender). 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.

Variations: If you find the veggies a little bland, try making extra sauce (doubling) and adding to the veggies at the end of sauteeing. If you find the sauce a bit too salty for your taste, try reduced-sodium soy sauce or just reduce the amount of soy sauce.

Adapted from a Bon Apetit June 2008 recipe