Wasabi Salmon with Bok Choy, Green Cabbage, and Shiitakes |
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Prep Time: 15 Minutes Cook Time: 15 Minutes |
Ready In: 30 Minutes Servings: 4 |
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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 |
Directions:
1. Preheat oven to 450°F. Heat a large rimmed baking sheet for 15 minutes.
2. 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.
3. 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.
4. Per serving: 476 calories, 31 g fat, 6 g carbohydrates Nutritional analysis provided by Bon Appétit
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