Salmon Bulgogi

Tonight's dinner is from Epicurious.

Salmon Bulgogi with Saute Bok Choy and Mushrooms with Rice

Ingredients:
Salmon:
Salmon Fillets
1/4 c Soy Sauce *Tamari is usually gluten-free, check the label*
2 Garlic Cloves
1/3 c Green Onions
1 tablespoon Sherry
1 3/4 inches Ginger Root
2 teaspoons sugar
1 teaspoon Sesame Oil
3/4 teaspoon Chili Garlic Sauce *In the Asian section of the grocery store*

Saute:
1 Head Bok Choy - Chopped
4 oz Shiitake Mushrooms - Chopped
1 tablespoon Olive Oil
1 tablespoon Chili Garlic Sauce
1 Garlic Clove  - Minced

Rice

Salmon:
Pre-heat oven to 500 degrees. Blend all ingredients except the fish in a mini processor. Marinade fish for 5 minutes. Bake for 8-12 minutes depending on the thickness of the fillets.

Saute:
Heat oil in a non-stick skillet. Add all ingredients and stir-fry until the bok choy is wilted. Serve over rice.

Review:
The fish is delicious but salty for my taste. I would suggest using less soy sauce or a reduced sodium soy sauce. The marinade is excellent and would be good served over the saute and rice as well. The dinner took about 25 minutes to prepare including rice cooking time and chopping. We put the rice on first then prepped the marinade. While the fish sat, we chopped the bok choy. The fish went into the oven while we sauteed the vegetables. Both girls ate it and asked for more so it was a winner in this house!