When I lived in Japan as a child (military brat), I was a huge fan of bulgogi beef, which is a heavily marinated Korean beef dish that is then barbecued. There was this one restaurant that made it with Kobe beef, and it was the most delicious thing I have ever eaten.
So since a)I don't eat meat, and b)even if I did, there's no way we'd get Kobe beef, I was intrigued by this recipe that applies a bulgogi-like marinade to salmon.
It was easy and on the table within 15 minutes, but I was disappointed. Maybe I had my hopes up too high? Gibby loved it and said it was great. I should have liked it since it has all the spicy Asian flavors that usually help me to enjoy fish, but not so much this time. The vegetables were good though.
P.S. Today we passed 10,000 hits on this blog! That's freaking amazing! Thanks for reading, people. :)
Salmon "Bulgogi" with Bok Choy and Mushrooms
Bon Appetit, June 2008
Bulgogi—beef marinated in soy sauce, sesame oil, and other seasonings—is a popular Korean dish. Here, we've subbed in salmon for the sirloin.
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
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.
Yield: 4 servings