Salmon Bulgogi With Bok Choy and Mushrooms

Recipe by Dr. Jenny
READY IN: 30mins


  • 2
    large garlic cloves, peeled, divided
  • 13
    cup chopped green onion
  • 14
  • 1
    tablespoon chinese rice wine or 1 tablespoon dry sherry
  • 1
    piece fresh ginger, peeled (3/4 inch cube)
  • 2
    teaspoons sugar
  • 1
    teaspoon sesame oil
  • 34
    teaspoon chili-garlic sauce
  • 4
    (6 ounce) 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


  • 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 degrees F. Arrange fish, with some marinade still clingining, 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 one 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.