North Korean Salmon "Bulgogi" with Bok Choy and Mushrooms

Ingredients:

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

Cooking Instructions:

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.

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