Tuesday, July 13, 2010

30 Nights of Salad - Day 18 & 19

Bulgogi! have you heard of it? It's a Korean dish and usually the meat is beef. But you can whip together the ingredients and use fish - Salmon to be exact. I used a recipe my husband found here as my basis and edited it a little. I have a hard time following recipes to the T. I like to rebel against cookbooks I guess. I used these ingredients here:

and marinated the salmon for 2/3 hours and then baked and then ate! This makes a flavorful salad and I can't wait to try it with beef!

Marinade for the Salmon:
-2 large garlic cloves, peeled, divided
-1/2 cup chopped green onions
-1/2 cup soy sauce
-1 3/4-inch cube peeled fresh ginger
-3 teaspoons sugar (I like to use light brown sugar for marinades)
-2 teaspoons Asian sesame oil
-1 teaspoon chili-garlic sauce*
-4 6-ounce center-cut skinless salmon fillets
-1 tablespoon olive oil
-1/4 cup water
***Put the marinade and the salmon (and some thickly sliced onion if you like) in an oven ready dish and put in the refrigerator for 2 to 3 hours, cover with foil. Place the dish in a 350 degree oven for approx 15 minutes. Take the foil off and flip over and cook for an additional 10 minutes. Once the Salmon is cooked through, take out of oven and let rest while you assemble the salad ingredients:

Salmon Bulgogi Salad
-Salmon Bulgogi
-Lettuce, chopped
-Red Bell Pepper, thinly sliced
***I used the sauce for the dressing - assemble the salad and crumble the salmon on top. Also, this would go fantastic over rice! Enjoy!

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