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.