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Wasabi Salmon With Bok Choy, Green Cabbage, and Shiitakes

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Wasabi Salmon with Bok Choy, Green Cabbage, and ShiitakesRomulo Yanes

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.

Recipe information

  • Total Time

    30 minutes

  • Yield

    Makes 4 servings

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

Preparation

  1. Step 1

    Preheat oven to 450°F. Heat a large rimmed baking sheet for 15 minutes.

    Step 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.

    Step 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.

Nutrition Per Serving

Per serving: 476 calories
31 g fat
6 g carbohydrates
#### Nutritional analysis provided by Bon Appétit
TagsJapaneseEast AsianAsianGingerHerbs & SpicesSalmonFishSeafoodBok ChoyLeafy GreensVegetableGreen CabbageCabbageShiitake MushroomMushroomMainDinnerLunchGluten FreeNut FreeKeto30 Minutes or LessEasyOne-Pot MealsWeeknight MealsRoastBon Appétit

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