Salmon "Bulgogi" with Bok Choy and Mushrooms
- Preparing Time: -
- Total Time: -
- Served Person: Makes 4 servings
- 2 teaspoons sugar
- 1 tablespoon olive oil
- 1/4 cup soy sauce
- 1 teaspoon asian sesame oil
- 1/3 cup chopped green onions
- 1 tablespoon chinese rice wine or dry sherry
- Carbohydrate 9 g(3%)
- Cholesterol 94 mg(31%)
- Fat 28 g(43%)
- Fiber 2 g(8%)
- Protein 38 g(76%)
- Saturated Fat 6 g(29%)
- Sodium 987 mg(41%)
- Calories 446
Preparation 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.
Preparation 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.
