Blend 1 garlic clove, green onions, soy sauce, Chinese rice wine or dry Sherry, ginger, sugar, sesame oil, and chili-garlic sauce in a mini processor until smooth.

Arrange salmon fillets in a glass baking dish.

Spoon the marinade over the salmon fillets, ensuring they are well coated.

Let the salmon marinate for 5 minutes.

Preheat the oven to 500°F (260°C).

Transfer the marinated salmon to a rimmed baking sheet, allowing some of the marinade to cling.

Pour any remaining marinade from the dish into a small saucepan.

Roast the salmon in the preheated oven until it is just opaque in the center, approximately 8 minutes.

While the salmon roasts, bring the marinade in the saucepan to a boil, then set aside for glazing.

Heat olive oil in a large nonstick skillet over high heat.

Add the bok choy and shiitake mushrooms to the skillet.

Using a garlic press, press in 1 garlic clove.

Stir-fry the vegetables until the mushrooms are tender and the bok choy is wilted, about 4 minutes.

Season the stir-fried vegetables with salt and pepper to taste.

Divide the stir-fried vegetables evenly among the serving plates.

Place a roasted salmon fillet on top of the vegetables on each plate.

Brush the salmon fillets with the reserved marinade glaze before serving.