This was one of the top salmon recipes on Epicurios.com from Rozanne Gold in Bon Apetit June 2008. Patients are always asking what they can do with fish and so I thought this was a good recipe with an Asian (Korean really) influence to give you a little spice to your life! The bok choy could be substituted with regular cabbage, spinach or mustard greens and the shitakes with crimini (baby portobellas).
Ingredients:
2 large garlic cloves, peeled, divided
1/3 cup chopped green onions
1/4 cup 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 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
* Available in the Asian foods section of many supermarkets and at Asian markets.
Preparation
1.Preheat oven to 500°F. 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.
2. 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.
3. 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.
4. Divide vegetables among plates. Top with salmon. Brush fish with glaze.
ENJOY!!
