Salmon "Bulgogi" with Bok Choy and Mushrooms

The recipe Salmon "Bulgogi" with Bok Choy and Mushrooms is ready in roughly 15 minutes and is definitely a super gluten free, dairy free, and pescatarian option for lovers of Korean food. One portion of this dish contains approximately 38g of protein, 16g of fat, and a total of 335 calories. This recipe covers 41% of your daily requirements of vitamins and minerals. This recipe serves 4. It works well as an expensive main course. If you have asian sesame oil, garlic cloves, green onions, and a few other ingredients on hand, you can make it. To use up the olive oil you could follow this main course with the Sauteed Banana, Granolan and Yogurt Parfait as a dessert.

Instructions

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

Ingredients you will need

Whole Garlic Cloves

Marinade

Salmon

Equipment you will use

Glass Baking Pan

Let marinate 5 minutes.

Preheat oven to 500°F. Arrange fish, with some marinade still clinging, on rimmed baking sheet.

Ingredients you will need

Marinade

Fish

Equipment you will use

Baking Sheet

Oven

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.

Ingredients you will need

Marinade

Glaze

Fish

Equipment you will use

Sauce Pan

Meanwhile, heat oil in large nonstick skillet over high heat.

Ingredients you will need

Cooking Oil

Equipment you will use

Frying Pan

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.

Ingredients you will need

Salt And Pepper

Garlic

Mushrooms

Bok Choy

Equipment you will use

Garlic Press

Divide vegetables among plates. Top with salmon.

Ingredients you will need

Vegetable

Salmon

Brush fish with glaze.

Ingredients you will need

Glaze

Fish

Equipment

Ingredients

Servings:

2liters

large bok choy, cut crosswise into 1/2-inch-wide strips (about 1teaspoons

chili-garlic sauce 1inches

peeled fresh ginger 113grams

fresh shiitake mushrooms, stemmed, caps sliced 2larges

garlic cloves, peeled, divided 79milliliters

chopped green onions 1Tbsp

olive oil 1Tbsp

Chinese rice wine or dry Sherry 680grams

center-cut skinless salmon fillets 1teaspoon

Asian sesame oil 59milliliters

soy sauce 2teaspoons

sugar

Recommended wine: Chardonnay, Pinot Noir, Sauvignon Blanc

Chardonnay, Pinot Noir, and Sauvignon Blanc are my top picks for Salmon. To decide on white or red, you should consider your seasoning and sauces. Chardonnay is a great friend to buttery, creamy dishes, while sauvignon blanc can complement herb or citrus-centric dishes. A light-bodied, low-tannin red such as the pinot noir goes great with broiled or grilled salmon. One wine you could try is Frank Family Vineyards Lewis Vineyard Reserve Chardonnay. It has 5 out of 5 stars and a bottle costs about 62 dollars.