I love these type of dishes. Growing up in South Texas we never ate salmon, bok choy or shiitake mushrooms. We ate either La Choy or Chung King. This is not only delicious but very good for you.
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| Photo by Romulo Yanes |
Save time by purchasing sliced stemmed shiitake mushrooms and wasabi paste in a tube. If the paste isn't available, mix 2 teaspoons wasabi powder with 1 tablespoon water.
Ingredients
- 1/4 cup mayonnaise
- 1 teaspoon wasabi paste (Japanese horseradish paste)
- 1 1" piece ginger, peeled, finely grated
- 2 large garlic cloves, finely grated
- 4 6-ounce skinless salmon fillets (preferably wild)
- Kosher salt, freshly ground pepper
- 1 pound baby bok choy, halved
- 2 cups (packed) finely shredded green cabbage (about 5 ounces)
- 4 ounces shiitake mushrooms, stemmed, sliced if large
- 2 tablespoons olive oil
- Ingredient info: Wasabi paste is available in the Asian foods section of some supermarkets and at Japanese markets.
Preparation
Preheat oven to 450°F. Heat a large rimmed baking sheet for 15 minutes.
Meanwhile, mix mayonnaise and wasabi in a small bowl. Stir in half of ginger and half of garlic; set aside. Season fish all over with salt and pepper. Place bok choy, cabbage, and mushrooms in a large bowl. Drizzle with oil and add remaining ginger and garlic. Toss to coat; season with salt and pepper.
Scatter vegetables across one side of baking sheet. Arrange salmon on other side. Roast, stirring vegetables occasionally, until salmon is cooked through, 12-15 minutes. Divide vegetables among plates; top with salmon. Serve wasabi mayonnaise alongside.
Per serving: 476 calories, 31 g fat, 6 g carbohydrates
Nutritional analysis provided by Bon Appétit
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