There’s a reason I find it difficult to part with my cooking magazines, even if they’re seemingly outdated. Good food doesn’t have an expiration date, as evidenced by the salmon dish above.
In an effort to purge some of my Bon Apppetit magazines recently I grabbed a few to scan in case there was something there I wanted to save.
And that is when I came across an article by Rozanne Gold featuring “15 dishes in 15 minutes” which appeared in the June, 2008 issue of Bon Appetit.
I actually discovered several recipes in this article which look so good and so easy. Add to that how delicious the salmon dish was and this issue has received a stay of execution and will be saved!
Bulgogi is a popular Korean beef dish where the beef is marinated in soy sauce, sesame oil, and other seasonings. In this recipe salmon is substituted for the sirloin.
Salmon “Bulgogi” With Bok Choy And Mushrooms
(Roseann Gold, Bon Appetit, June 2008)
2 large garlic cloves, peeled, divided
1/3 cup chopped green onions
¼ cup soy sauce (I used lite soy)
1 tablespoon Chinese rice wine or dry Sherry
¾-inch cube peeled fresh ginger
2 teaspoons sugar
1 teaspoon Asian sesame oil
¾ teaspoon chili-garlic sauce
4 6-ounce center-cut skinless salmon fillets … (I used ones with skin-it comes off easily after cooking if you choose) (I made 3 fillets as you can see)
1 tablespoon olive oil
1 large bok choy, cut crosswise into ½-inch-wide strips (about 7 cups)… (I used 3 small)
4 ounces fresh shitake 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 for 5 minutes.
Preheat oven to 500 degrees. 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.
