Salmon "Bulgogi" with Bok Choy and Mushrooms

Ingredients

• 7 cups bok choy 
• 0.8 teaspoon chili-garlic sauce 
• 0.8 inch ginger fresh peeled
• 4 ounces mushroom caps fresh stemmed sliced
• 2 large garlic cloves divided peeled
• 0.3 cup green onions chopped
• 1 tablespoon olive oil 
• 1 tablespoon rice wine dry chinese
• 24 ounce center-cut salmon fillets skinless
• 1 teaspoon asian sesame oil 
• 0.3 cup soya sauce 
• 2 teaspoons sugar 

Equipment

• frying pan
• baking sheet
• sauce pan
• oven
• garlic press
• glass baking pan

Directions

1. Blend 1 garlic clove and next 7 ingredients in mini processor. Arrange salmon in 11x7x2-inch glass baking dish. Spoon marinade over.
2. Let marinate 5 minutes.
3. Preheat oven to 500°F. Arrange fish, with some marinade still clinging, on rimmed baking sheet.
4. 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.
5. Meanwhile, heat oil in large nonstick skillet over high heat.
6. 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.
7. Divide vegetables among plates. Top with salmon.
8. Brush fish with glaze.