Salmon With Bok Choy and Mushrooms

This recipe calls for some of my favorite ingredients.... sesame oil, shitake mushrooms, ghili-garlic sauce just to name a few. Sooooo delish! Original recipe found in June, 08 edition of Bon Apetit.

• Ready In: 30 mins
• Serves: 4

Ingredients

• 2  garlic cloves, large, peeled, minced, divided
• 1⁄3 cup green onion, chopped
• 1⁄4 cup soy sauce (I like Tamari)
• 1  tablespoon dry sherry (Chinese rice wine works well too)
• 2  teaspoons sugar
• 1  teaspoon  sesame oil, Asian
• 3⁄4 teaspoon  chili-garlic sauce
• 4  salmon fillets, skinless (approx. 6 ounces each)
• 1  tablespoon olive oil
• 1  bok choy, large, cut crosswise into 1/2 inch wide strips
• 4  ounces shiitake mushrooms, stemmed, caps sliced

Directions

1. Using a food processor combine 1 garlic clove, green onion, soy sauce, sherry, sugar, sesame oil, and chili-garlic sauce.
2. In a glass baking dish, arrange salmon and coat with marinade. Let sit for approximately 5 minutes.
3. Preheat your oven to 500 degrees.
4. On a rimmed baking sheet, arrange salmon, with some marinade still clinging. (Transfer the remaining marinade from the glass dish into a small sauce pan.).
5. In the oven, roast the fish for about 8 minutes, or until just opaque in center.
6. On the stove top over medium-high heat, bring the sauce to a boil and set aside to use a a glaze for the fish.
7. Over a high flame, heat olive oil in a large nonstick pan.
8. Add bok choy and mushrooms and remaining garlic.
9. Stir fry veggies until bok choy is wilted and the mushrooms are tender (approx. 4 minutes). Season, to taste, with salt and pepper.
10. Divide vegetables among four plates. Top with salmon and brush with glaze.