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Salmon Marinated in Bulgogi, with Bok Choy and Mushrooms
Of course Bulgogi is for beef, but have you tried it with Salmon? It’s amazing. I think Bulgogi should have been Salmon all along. Bulgogi is a popular Korean BBQ dish.
Prep Time: 00:15
Cook Time: 00:20
2 large garlic cloves, diced
1/4 cup soy sauce
1 tablespoon mirin or rice wine
1 tablespoon fresh ginger, minced
1 teaspoon asian sesame oil
3/4 teaspoon chili-garlic sauce
4 6-ounce skinless salmon fillets
1 tablespoon butter
1/4 cup yellow onion, chopped
2 large carrots
1 large bok choy, cut crosswise into 1/2 inch strips, about 6 cups
4 ounces fresh shiitake mushrooms, stemmed, caps sliced
1In food processor (mini processor or stick blender), puree the Bulgogi ingredients.
2Add salmon to a large ziploc plastic bag and pour in the marinade, press out the air and seal. Marinate for 30 minutes (or up to 2 hours). Remove the salmon from the bag and arrange the salmon in a 11 x 7 glass baking dish. Reserve the marinade.
3Then bake in a preheated oven at 450 degrees F. for about 8 to 10 minutes, depending on the thickness of your fillets.
4In a small sauce pan, bring the reserved marinade to a boil, then simmer until sauce thickens slightly.
5Meanwhile, in a large skillet over medium heat, add the butter, onions, carrots, and saute for about 6 minutes or until the carrots soften. Add the mushrooms and bok choy to the skillet and cook until the bok choy is wilted. About 5 minutes.
6Divide the vegetables and salmon among your dinner plates and drizzle the remaining marinade over the salmon and veggies.
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