Salmon “Bulgogi” with Bok Choy and Mushrooms

How would you rate Salmon “Bulgogi” with Bok Choy and Mushrooms?

  • Wonderful! And easy. It is a little salty, which we like, but that may be because I cut way back on the chili-garlic. I think the heat would have balanced some of the salt.

  • It was easy and just OK; it seemed a little bland like it needed something extra to make it pop; would probably serve with a side or rice or an egg roll with hot mustard.

  • Absolutely fantastic and very easy recipe! The most tender, succulent salmon that has ever come out of our oven!! I will use this high heat method every time that we make salmon from now on. Perfection!!

  • very good! Salmon cooked for exactly 8 minutes at 500 degrees resulted in perfect texture. The marinade/glaze was tasty, and the bok choy (I used baby bok choy) with shiitakes was delicious, I served with black (forbidden) rice.
    The main learning for me from this recipe is that cooking the salmon at higher temperature for shorter duration is a great way to avoid dry, overcooked salmon.

  • The marinade was a little too salty but still this was an excellent and easy dish. I cut the stems and sauteed those by themselves, adding the mushrooms and greens after a few minutes. Very yummy – very much a keeper!

  • The steelhead trout looked amazing at our local monger, so that’s what I used. Loved it. This is so easy, it’s great for a weekday, but I wouldn’t hesitate to serve it to dinner guests.

  • This was really good, but the sauce overpowers the fish. I used a large zucchini (sliced) instead of bok choy since I had one on hand, but I followed the rest of the recipe exactly. My husband loved it. I’d make it again.

  • Meh. I mean, it was okay. but certainly no sort of blue ribbon. More like, “okay for a wednesday when you get home late from work.”

  • Yum, yum, yummy better than a restaurant. The only thing I changed was adding dried lemon grass and collard greens to mushroom mixture, well the bok choy looked labor intensive and I had prepared collard greens in the freezer already. I stirred the heated marinade mixture in with the veggies and made my own chili garlic sauce with 6oz of jalapeno peppers,.5 tsp sale, 1.5 tbsp sugar and 1.5 tbsp vinegar and 4 garlic cloves in food processor. I added the chili garlic sauce on the salmon with the marinade and used it as a garnish to dip with my meal as I like spice,so easy and so good!

  • Delicious! Not as attractive-looking as I’d expected – the glaze isn’t a “glaze”, but more of a sludge, but yummy! And I added a Tbsp of water to the veggies and steamed them a bit to finish cooking, because the shitakes were overcooking while the bok choy remained resolutely crunchy!

  • I have nothing to add. Great and easy recipe. I used baby bok choy also. I will definitely make this again. I am not a salmon fan, but this made a fantastic salmon experience.

  • This is a great recipe for how much time it takes. The marinade is pretty spot on, but maybe a touch sweet. I’ll definitely make it again for a quick weekday meal– can be ready in 20 minutes or less. I served it with white rice.

  • I rarely make the
    same recipe twice,
    but I’ve made this
    several times. My
    recent twist is to
    put baby bok choy
    and some fresh
    shitakes directly in
    the baking dish with
    the salmon and
    sauce. Better flavor
    for the veggies and
    I don’t have to
    clean the wok!

  • Absolutely delicious.
    Usually on the first try of a new recipe I prepare per the recipe but this time…I added more garlic to the marinade and let the salmon marinade for an hour.
    I used baby bok choy and once the stem is removed, they are the perfect size and no additional chopping is required…..
    Also added about a tablespoon of lemon juice to the bok choy and mushroom mix.
    Dinner guest for my New Years Eve party all wanted the recipe.
    The best … Food was delicious, the presentation very attractive and this recipe is no fuss, tastes wonderful and the clean up is a breeze. A keeper.
    Next time, shall try with tenderloin steak and BBQ. This will be for a summer time dinner party and I will cook the bok choy on the BBQ as well.

  • This is my “go to” salmon recipe. My children love it for a quick weeknight dinner (minus the bok choy) and it is an easy company meal.

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