Salmon Bulgogi
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  1. 2 large garlic cloves, peeled, divided
  2. 1/3 cup chopped green onions
  3. 1/4 cup soy sauce
  4. 1 tablespoon Chinese rice wine or dry sherry
  5. 1 3/4-inch cube peeled fresh ginger
  6. 2 teaspoons sugar
  7. 1 teaspoon Asian sesame oil
  8. 3/4 teaspoon chili-garlic sauce
  9. 4 6-ounce center-cut skinless salmon fillets
  1. Blend all ingredients together in a blender or food processor. Arrange salmon in 11x7x2-inch glass baking dish. Spoon marinade over and let marinate 5 minutes.
  2. Preheat oven to 500°F. Arrange fish, with some marinade still clinging, on rimmed baking sheet. Transfer any marinade in dish to small
  3. saucepan. Roast fish until just opaque in center, about 8 minutes. Bring marinade in saucepan to boil; set aside and reserve for glaze.
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