Salmon Bulgogi With Bok Choy and Mushrooms

“From June 2008 issue of Bon Appetit. DH and I made this for dinner and thought it was a keeper.”

Ingredients Nutrition

  • 2 large garlic cloves, peeled, divided
  • 13 cup chopped green onion
  • 14 cup soy sauce
  • 1 tablespoon chinese rice wine or 1 tablespoon dry sherry
  • 1 piece fresh ginger, peeled (3/4 inch cube)
  • 2 teaspoons sugar
  • 1 teaspoon sesame oil
  • 34 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


  1. Blend 1 garlic clove and next 7 ingredients in mini processor.
  2. Arrange salmon in 11x7x2-inch glass baking dish. Spoon marinade over. Let marinate 5 minutes.
  3. Preheat oven to 500 degrees F. Arrange fish, with some marinade still clingining, on rimmed baking sheet.
  4. Transfer any marinade in dish to small saucepan.
  5. Roast fish until just opaque in center, about 8 minutes.
  6. Bring marinade in saucepan to boil; set aside and reserve for glaze.
  7. Meanwhile, heat oil in large nonstick skillet over high heat. Add bok choy and mushrooms; using garlic press, press in one garlic clove. Stir fry until mushrooms are tender and bok choy is wilted, about 4 minutes. Season with salt and pepper.
  8. Divide vegetables among plates. Top with salmon. Brush fish with glaze.

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