We had a VERY lazy Sunday, watching the Olympics and napping. Okay, mostly napping. So when we woke up late in the afternoon, we were too tired to go to the grocery store before dinner. While Jon mowed the lawn, I took inventory of what we had on-hand and came up with this yummy and healthy Salmon Bulgogi dish. Bulgogi is a Korean dish that typically features beef marinated in soy sauce, sesame oil and other seasonings. We substituted salmon and it turned out great. We used chives and bok choy from our garden. I’ve never cooked bok choy before and had a lot of fun doing so.
- 2 large garlic cloves, peeled, divided
- 1/3 cup chopped chives
- 1/4 cup soy sauce
- 1 tablespoon dry cooking Sherry
- 1 tablespoon powered ginger
- 2 teaspoons sugar
- 1 teaspoon Asian sesame oil
- 3/4 teaspoon chili-garlic sauce
- 1 lb wild caught salmon filet
- 1 tablespoon olive oil
- 1 large bok choy, cut crosswise into 1/2-inch-wide strips (about 7 cups)
- 1 bunch kale
- 1/2 cup chopped green onion
- 1 teaspoon garlic powder
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 until just opaque in center, about 11 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, kale, green onions and garlic powder. Stir-fry until bok choy is wilted, about 6 minutes.
Divide vegetables among plates. Top with salmon. Drizzle with remaining marinade.