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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.

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Servings: 4

Prep Time: 00:15

Cook Time: 00:20

Bulgogi

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

Main Ingredients

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

Preparation

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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