Friday, April 20, 2012

wasabi salmon w/veggies

1/4 cup mayonnaise
1 teaspoon wasabi paste (Japanese horseradish paste)
(i found this at whole foods)
11-inch 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

recipe thanks to bon appetit


1. preheat oven to 450 degrees. 
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.

3. season fish all over with salt and pepper.

4. 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.

couldn't seem to find BABY bok choy... so we used the large size :)

5. 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.

6. divide vegetables among plates; top with salmon.
serve wasabi mayonnaise alongside.

really enjoyed this, and it's super easy. you should try it.
only things i would have done differently are:
*it really probably would have been better with BABY bok choy.
the big stuff was just too cumbersome and awkward to eat
*i would be more generous with the veggies (mushrooms & cabbage)
*make the wasabi dip to your liking :)

i would totally make this again.
super basic recipe that you can tweak as your heart desires.

enjoy! :)

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