Salmon “Bulgogi” with Baby Bok Choy and Mushrooms

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1 Tbsp Butter
6 oz Shiitake Mushrooms
2 Tbsp White Miso Paste
1 Tbsp Rice Vinegar
2 clove Garlic
2 Tbsp Tamari Soy Sauce
2 N/A Baby Bok Choy
1/4 cup Mirin
1 bunch Scallion
1/2 tsp Sambal
1 bunch Radish
2 Tbsp Granulated Sugar
0.25 oz Fresh Ginger
2 N/A Salmon Fillets
2 Tbsp Oil
1/4 tsp Salt
1/4 tsp Ground Black Pepper


Preheat oven to 475 degrees F (245 degrees C).

Mince the Garlic (2 clove) and place in a medium bowl.

Using a spoon, peel Fresh Ginger (0.25 ounce) and slice into thin disks. Using the side of your knife, smash ginger and mince into very small pieces. Add to bowl.

Add Tamari Soy Sauce (2 tablespoon), Mirin (1/4 cup), Sambal (1/2 teaspoon), White Miso Paste (2 tablespoon), and half of the Granulated Sugar (1 tablespoon). Mix until well combined.

Pat dry Salmon Fillet (2 N/A) and slice each fillet in half across to create four even pieces.

Add salmon to a large plastic zip top bag and place a quarter of the marinade inside bag. Seal bag, removing all air, and gently move salmon around into the marinade until completely coated.

In a small bowl, add Rice Vinegar (1 tablespoon) and remaining Granulated Sugar (1 tablespoon). Mix until sugar is dissolved.

Slice Radish (1 bunch) as thinly as possible into round circles, and place in the bowl with the vinegar and sugar blend. Toss radishes to evenly coat and set aside to pickle.

Slice Baby Bok Choy (2 N/A) in half down the center lengthwise, and set aside.

Remove stems from Shiitake Mushrooms (6 ounce) and discard. Slice caps into quarter inch thick pieces, and set aside.

Thinly slice the Scallion (1 bunch) across and hold for garnish.

Evenly place salmon on a baking sheet pan lined with foil, being sure to have some marinade still on each piece. Roast fish until just opaque in the center, about six minutes.

Remove from oven and hold until plating.

Meanwhile, heat a small saute pan over medium high heat with Oil (1 tablespoon).

Add mushrooms, Salt (1/4 teaspoon), and Black Pepper (1/4 teaspoon). Saute for four minutes until soft.

Plate mushrooms onto two plates.

Add Oil (1 tablespoon) over medium high heat in the pan. When oil is hot, add cut baby bok choy. Cook for one to two minutes, turn over, and remove to plate.

Add remaining marinade to pan and bring to a quick boil. Remove from heat, and swirl in Butter (1 tablespoon) to make sauce.

Place two pieces of salmon over the mushrooms on each plate. Be sure to offset each piece of salmon to create some height per dish. Place the bok choy with the leaf facing upward behind the salmon.

Drizzle sauce over salmon. Garnish the fish with the pickled radishes and sprinkle the sliced green onions over and around the dish.

Serve and enjoy!