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Wasabi salmon with bok choy, green cabbge and shiitake

Servings:
Makes 4 servings
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Ingredients

  • 1/4 cup mayonnaise
  • 1 teaspoon wasabi paste (japanese horseradish paste)
  • 1 teaspoon 1-inch piece ginger, peeled, finely grated
  • 2 teaspoon large garlic cloves, finely grated
  • 4 teaspoon 6-ounce skinless salmon fillets (preferably wild)
  • 1 pound baby bok choy, halved
  • 2 cup (packed) finely shredded green cabbage (about 5 ounces)
  • 4 ounce shiitake mushrooms, stemmed, sliced if large
  • 2 tablespoon olive oil

Preparation

Baking Directions:

Preheat oven to 450°.

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.

Tips:

Wasabi paste is available in the Asian foods section of some supermarkets and at Japanese markets.

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