Monday, April 30, 2012

Salmon Bulgogi, Bok Choy, and Mushrooms


Wednesday April 25
At Findlay Market on Saturday we bought some local early bok choy, plus a bag of button mushrooms, purely on spec.   Both needed to be eaten, so we searched "bok choy" and "mushrooms" on epicurious, and came up with one of their blue ribbon recipes. 
Lucky we had a pair of salmon fillets in the freezer.
We read the reviews and made a few changes.  Left the skin on the salmon; used our button mushrooms instead of shiitake; substituted a touch of chili sambal and extra garlic for the chili-garlic sauce; stir-fried bok choy stems first, then mushrooms, then leaves; and to zzhiz up the bland vegetables, didn't boil down the abundant leftover marinade separately, but added it to the stirfry.  Our salmon took 12 minutes to be done to succulent perfection.

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