Salmon "Bulgogi" with Bok Choy and Mushrooms

Ingredients for Salmon "Bulgogi" with Bok Choy and Mushrooms

• 2 large garlic cloves, peeled, divided

• 80ml chopped spring onions

• 60ml soy sauce

• 1 tablespoon Chinese rice wine or dry Sherry

• 1 3/4-inch cube peeled fresh ginger

• 2 teaspoons sugar

• 1 teaspoon Asian sesame oil

• 3/4 teaspoons chilli-garlic sauce*

• 110g centre-cut skinless salmon fillets

• 1 tablespoon olive oil

• 1 large bok choy, cut crosswise into 1/2-inch-wide strips (about 1675ml )

• 110g fresh shiitake mushrooms, stemmed, caps sliced

• Available in the Asian foods section of many supermarkets and at Asian markets.

How to make Salmon "Bulgogi" with Bok Choy and Mushrooms

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 260°C. 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 centre, 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.

Disclaimer

While every effort has been made to ensure the information is accurate and up to date, individual needs may vary and dietary requirements can differ based on personal health conditions. Always check food labels and allergen information before preparing or consuming any recipe. If you have specific health concerns, allergies, intolerances, or are following a medically prescribed diet, seek advice from your GP, pharmacist, or a registered dietitian before making significant changes to your diet or lifestyle.