Salmon With Bok Choy And Mushrooms - cooking recipe

Ingredients

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

Preparation

Using a food processor combine 1 garlic clove, green onion, soy sauce, sherry, sugar, sesame oil, and chili-garlic sauce.
In a glass baking dish, arrange salmon and coat with marinade. Let sit for approximately 5 minutes.
Preheat your oven to 500 degrees.
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.).
In the oven, roast the fish for about 8 minutes, or until just opaque in center.
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.
Over a high flame, heat olive oil in a large nonstick pan.
Add bok choy and mushrooms and remaining garlic.
Stir fry veggies until bok choy is wilted and the mushrooms are tender (approx. 4 minutes). Season, to taste, with salt and pepper.
Divide vegetables among four plates. Top with salmon and brush with glaze.