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.