Sunday, October 16, 2011

Korean-Style Salmon with Bok Choy

It's not often that I cook fish (I know I should cook more!), but this recipe intrigued me and we had everything on hand except for the shiitake mushrooms. Rather than make an extra trip, I decided to go without. Like most of the recipes in this book, this one came together quickly and easily, yet tastes amazing. It would be perfect for a quick weeknight dinner. Don't be turned off by the long list of ingredients. If you do much Asian cooking, chances are you have all or almost all of them on hand. I scaled in half, but found that that didn't leave quite enough marinade to reduce nicely in the pan. The original is included below for you to use your own judgement about that!

One year ago: Celeriac with Lentils and Hazelnuts and Mint

Korean-Style Salmon "Bulgogi," Bok Choy and Shiitakes (from Radically Simple)

1/4 cup soy sauce
1/2" piece fresh ginger, chopped
1 scallion, chopped white and green parts
1 tbsp rice wine
2 tsp sugar
1 tsp Asian sesame oil
1/2 tsp Chinese chili paste
2 large garlic cloves
4 thick salmon fillets, 170g each (she calls for skin removed, but we left it on)
1 tbsp olive oil
1 large bok choy, about 450g
100g fresh shiitake mushrooms, stemmed and sliced

1. Preheat broiler.
2. Combine soy sauce, ginger, scallions, wine, sugar, sesame oil, chili paste, and 1 garlic clove in a food processor and process until smooth.
3. Place salmon in a large, deep dish and cover with marinade. Turn to coat. Let sit 10 minutes.
4. Remove fish from marinade and place on a rimmed baking sheet. Broil 8" from heat for 8 minutes or until firm.
5. Meanwhile, pour marinade into a small saucepan and boil for 1 minute. Set aside.
6. Meanwhile, heat olive oil in a wok. Thinly slice the bok choy crosswise and add to wok with mushrooms and 1 garlic clove pressed through a press. Stir-fry for 2 minutes. Transfer to plates.
7. Glaze fish with marinade and set atop vegetables.

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