Makes 4 servings. Difficulty
2 large garlic cloves, peeled and divided 1/2 cup scallions, chopped 1/4 cup gf soy sauce 1 Tablespoon dry Sherry 1 3/4 inch cube fresh ginger, peeled and coarsely chopped 2 teaspoons sugar 1 teaspoon sesame oil 3/4 teaspoon chili-garlic sauce (check mftr to make sure it’s gf) 1-1/2 lbs. salmon fillet 1 Tablespoon olive oil 1 large shallot, minced 1 large bok choy, cut crosswise into 1/2-inch strips 2 oz. shiitake mushrooms, stemmed and sliced 2 oz. cremini mushrooms, stemmed and sliced 1 teaspoon fresh lime juice Salt and freshly ground black pepper
Place 1 garlic clove, scallions, gf soy sauce, dry Sherry, ginger, sugar, sesame oil and chili-garlic sauce in a food processor and process until almost smooth. Arrange the salmon in a large glass baking dish and pour the marinade over the top. Let marinate for 5 minutes.
Preheat the oven to 500 degrees F. Place the fish in the oven and roast for about 8 minutes or until the fish flakes easily with a fork.
Meanwhile, heat the olive oil in a large non-stick skillet over high heat. Add the bok choy and mushrooms. Cook, stirring occasionally until the bok choy is wilted and the mushrooms are tender, about 4 minutes. Add the garlic; saute for 1 minute. Season the vegetables with lime juice, salt and freshly ground black pepper.
Divide the vegetables among plates and top with portions of salmon fillet. Serve immediately.