Asian Salmon With Bok Choy and Mushrooms

My family are all on a health kick at the moment. I saw this on television ( Everyday Gourmet) and thought the family might enjoy this. It looked such a simple and easy recipe to make, so this will also be great for making after a hard day at work.

• Ready In: 30 mins
• Serves: 4

Ingredients

• 2  large garlic cloves, chopped
• 1⁄3 cup  chopped green onion
• 2  tablespoons soy sauce
• 1  tablespoon  chinese rice wine or 1  tablespoon dry sherry
• 1 (2 cm)  cube peeled fresh ginger, chopped
• 2  teaspoons sugar
• 1  teaspoon  sesame oil
• 3⁄4 teaspoon  chili-garlic sauce
• 4 (170 g)  center-cut skinless salmon fillets
• 1  tablespoon olive oil
• 1  large bok choy, cut crosswise into 1/2-inch-wide strips (about 7 cups)
• 115  g mushrooms, sliced

Directions

1. To make marinade, combine first 8 ingredients in a bowl. Arrange salmon in a glass baking dish spoon marinade on top and let it marinade for 5 minutes.
2. Preheat oven to 500°F, (260°c). Arrange fish, with some marinade still clinging, on rimmed baking sheet. Transfer any extra marinade in the dish to small saucepan. Roast fish until cooked through, about 8 minutes. Bring marinade in saucepan to boil; set aside and reserve for glaze.
3. Meanwhile, heat oil in large non stick skillet over high heat. Add bok choy and mushrooms. Stir-fry until mushrooms are tender and bok choy is wilted, about 4 minutes. Season with salt and pepper.
4. Divide vegetables among plates. Top with salmon. Brush fish with glaze.