Asian Salmon With Bok Choy And Mushrooms

• 2 large garlic cloves, chopped
• 1/3 cup chopped green onion
• 2 tablespoons soy sauce
• 1 tablespoon chinese rice wine or 1 tablespoon dry sherry
• 1 (2 cm) cube peeled fresh ginger, chopped
• 2 teaspoons sugar
• 1 teaspoon sesame oil
• 3/4 teaspoon chili-garlic sauce
• 4 (170 g) center-cut skinless salmon fillets
• 1 tablespoon olive oil
• 1 large bok choy, cut crosswise into 1/2-inch-wide strips (about 7 cups)
• 115 g mushrooms, sliced

1. To make marinade, combine first 8 ingredients in a bowl. Arrange salmon in a glass baking dish spoon marinade on top and let it marinade for 5 minutes.
2. Preheat oven to 500u0b0F, (260u0b0c). Arrange fish, with some marinade still clinging, on rimmed baking sheet. Transfer any extra marinade in the dish to small saucepan. Roast fish until cooked through, about 8 minutes. Bring marinade in saucepan to boil; set aside and reserve for glaze.
3. Meanwhile, heat oil in large non stick skillet over high heat. Add bok choy and mushrooms. Stir-fry until mushrooms are tender and bok choy is wilted, about 4 minutes. Season with salt and pepper.
4. Divide vegetables among plates. Top with salmon. Brush fish with glaze.

garlic, green onion, soy sauce, chinese rice wine, fresh ginger, sugar, sesame oil, chiligarlic sauce, center, olive oil, bok choy, mushrooms

Taken from www.food.com/recipe/asian-salmon-with-bok-choy-and-mushrooms-500452 (may not work)