RC-435SELECT * FROM recipe_recipes WHERE recipe_id = 3030
View Recipe |
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Recipe Name: |
Salmon "Bulgogi" with Bok Choy and Mushrooms - Copy |
Source: |
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Submitted by: |
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Last Modified: |
0000-00-00
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Course: |
Entree |
Used in Baskets: |
No |
Base: |
Fish |
Kosher: |
No |
Ethnicity: |
Asian |
Kosher for Passover: |
No |
Preparation Time: |
10.00
Minutes |
Number of Servings: |
4 |
Inactive Prep Time: |
0.00
Minutes |
Original Num Servings: |
4 |
Cooking Time: |
15.00
Minutes |
Heart Healthy: |
No |
Oven Temp: |
0 |
Approx. Cost/Serving: |
$10.00
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# Sides Included: |
0 |
Difficulty: |
Easy |
Yields :
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Cup
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Tested: |
No |
Wine Type: |
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Wine Suggestion: |
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Equipment Needed: |
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Suggested Sides: |
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Comments: |
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Ingredients: 1 Tablespoon vinegar, rice wine 1 Each ginger root 3/4 inch cube 1 Teaspoon oil, sesame, dark
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Directions:
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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Nutrition per Serving: |
Calories: |
359 |
Total Carbs: |
7.8 |
Net Carbs: |
0.0 |
Cholesterol: |
108.0 |
Fat: |
16.6 |
Protein: |
37.16 |
Fiber: |
1.98 |
Sodium: |
36.00 |
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