Salmon Bulgogi

Salmon Bulgogi is an easy dish of salmon fillets with a sweet-savory Korean-style Bulgogi sauce grazing the fish. The fillets are pan-fried separately for a few minutes. Then the sauce is simmered till the flavors blend. The combination of the meaty, flavorful salmon with the spinach and tomato slices makes for a pleasantly simple dish for any day of the week. This is a recipe from The Quirino Kitchen by Elizabeth Ann Quirino.

Prep Time20

Cook Time20

Total Time40

Course: Dinner, Fish, Lunch

Cuisine: Asian, Filipino

Keyword: Salmon Bulgogi

Servings: people

Calories: 108kcal

Author: Elizabeth Ann Quirino

Equipment

Large Skillet
Large and small mixing bowls

Ingredients

1 pound salmon fillet, about 2 pieces
1 Tablespoon lemon juice
1 pinch salt
¼ teaspoon ground black pepper powder
4 Tablespoons vegetable oil; divided use 2 Tablespoons for salmon; rest for sauce
2 cups fresh baby spinach
2 whole medium-sized tomatoes, sliced
2 stalks scallion greens, chopped, for garnish

For sauce:

2 cloves garlic, minced
1 whole medium-sized onion, sliced
2 stalks scallion whites, chopped
½ teaspoon minced fresh ginger
¼ cup soy sauce
1 Tablespoon lemon juice
2 Tablespoons brown sugar
1 Tablespoon honey
1 Tablespoon rice wine
1 cup vegetable broth (or water)
½ teaspoon sesame oil

For serving:

steamed rice

Instructions

To prepare and cook the salmon fillets

In a large bowl, marinate the salmon fillets with a tablespoon of lemon juice, a pinch each of salt and ground black pepper. Set aside for 20 minutes (do not marinate longer than this time).
In a large skillet, pour 2 tablespoons of the vegetable oil. When oil is hot enough, over medium-high heat, pan fry the salmon fillets for about 12 to 15 minutes till cooked completely. Flip the salmon pieces halfway for even cooking on both sides.
When cooked, remove the salmon from the skillet and set aside, while you prepare the sauce.

To cook the sauce with the salmon and vegetables:

In a small bowl, combine the sauce ingredients: soy sauce, lemon juice, brown sugar, honey, rice wine, broth, and sesame oil. Mix well.
Using the same skillet, pour the remaining 2 tablespoons of oil.
Over medium heat, stir fry the garlic, onions, scallion whites and ginger for 1 minute till fragrant.
Pour the mixture of sauce ingredients and mix.
Simmer for about 2 to 3 minutes for flavors to blend.
Return the cooked salmon fillets to the skillet, by placing over the sauce mixture.
Add the baby spinach and tomato slices beside the salmon.
Cover and turn off the heat. Allow the residual heat within the skillet to cook the spinach and soften the tomatoes for 1 to 2 minutes.
Serve the salmon with the spinach and tomatoes while warm, with a side of steamed rice. Garnish with chopped scallion greens all over.

Nutrition