Salmon "bulgogi" with bok choy and mushrooms from Bon Appétit Magazine, June 2008 (page 97) by Rozanne Gold

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Notes about this recipe

  • Zosia on February 12, 2021

    Quick and very flavourful dish - all it needed was some rice to make a complete meal. There wasn't enough marinade to pour off and reduce so I included it in the baking pan and just basted the salmon with it part way through cooking and again at the end. The soy was a little overpowering so if I were to make it again I would either reduce the amount or increase the amounts of the other marinade ingredients.

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