We have some great cooks in our family.
We like to try new recipes and tweak the old ones.
We're always asking each other, "Can I have your recipe?"
So we created a place to share the recipes that others ask for, the experiments that turn out well or the recipes that we fall back on because they're quick and yummy. Some of these recipes are original, some are gleaned from friends and some are blatantly copied from other sources.
All of them have been tested and found delicious.

Enjoy!


Sunday, June 26, 2011

Salmon "Bulogi" with Bok choy and Mushrooms

This is a tasty way to prepare salmon that is also a little different. We decided to cook the salmon on the barbeque instead of baking it, and the whole family enjoyed this recipe.
(print this recipe)  
  • 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 (we substituted crimini 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 500°F. 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.
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.


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