Salmon With Bok Choy And Mushrooms

• 2 garlic cloves, large, peeled, minced, divided
• 1/3 cup green onion, chopped
• 1/4 cup soy sauce (I like Tamari)
• 1 tablespoon dry sherry (Chinese rice wine works well too)
• 2 teaspoons sugar
• 1 teaspoon sesame oil, Asian
• 3/4 teaspoon chili-garlic sauce
• 4 salmon fillets, skinless (approx. 6 ounces each)
• 1 tablespoon olive oil
• 1 bok choy, large, cut crosswise into 1/2 inch wide strips
• 4 ounces shiitake mushrooms, stemmed, caps sliced

1. Using a food processor combine 1 garlic clove, green onion, soy sauce, sherry, sugar, sesame oil, and chili-garlic sauce.
2. In a glass baking dish, arrange salmon and coat with marinade. Let sit for approximately 5 minutes.
3. Preheat your oven to 500 degrees.
4. On a rimmed baking sheet, arrange salmon, with some marinade still clinging. (Transfer the remaining marinade from the glass dish into a small sauce pan.).
5. In the oven, roast the fish for about 8 minutes, or until just opaque in center.
6. On the stove top over medium-high heat, bring the sauce to a boil and set aside to use a a glaze for the fish.
7. Over a high flame, heat olive oil in a large nonstick pan.
8. Add bok choy and mushrooms and remaining garlic.
9. Stir fry veggies until bok choy is wilted and the mushrooms are tender (approx. 4 minutes). Season, to taste, with salt and pepper.
10. Divide vegetables among four plates. Top with salmon and brush with glaze.

garlic, green onion, soy sauce, sherry, sugar, sesame oil, chiligarlic sauce, salmon, olive oil, choy, shiitake mushrooms

Taken from www.food.com/recipe/salmon-with-bok-choy-and-mushrooms-311113 (may not work)