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Recipe: Wasabi Salmon with Baby Bok Choy, Purple Cabbage and Oyster Mushrooms

05 Mar
Wasabi Salmon with Bok Choy, Purple Cabbage and Oyster Mushrooms

Wasabi Salmon with Bok Choy, Purple Cabbage and Oyster Mushrooms

Salmon is one of my favorite fishes. For this recipe, I wanted to make something healthy and this recipe definitely fits that bill.

I highly recommend using wild-caught Pacific salmon. Beware of Atlantic salmon — it’s most likely farmed-raised.

Ingredients:

  • 2 8-oz. skinless salmon fillets
  • 1/4 cup mayonnaise
  • 1 tsp. wasabi paste (or sauce)
  • 2 1-inch pieces of ginger, peeled and finely grated
  • Bok Choy, Purple Cabbage and Oyster Mushrooms

    Bok Choy, Purple Cabbage and Oyster Mushrooms

  • 3 garlic cloves, finely grated
  • 1 lb. baby bok choy
  • 2 cups shredded purple cabbage
  • 1/2 cup oyster mushrooms, stemmed
  • 2 TBSP olive oil (plus more for greasing baking pan)
  • Salt and pepper to taste

Directions:

  1. Preheat oven to 450F and heat a large baking sheet for 15 minutes.
  2. Wasabi Mayo

    Wasabi Mayo

  3. In a small bowl, mix mayo and wasabi paste then stir in half of ginger and half of garlic. Set aside.
  4. Season salmon with salt and pepper.
  5. Place bok choy, purple cabbage and oyster mushrooms in a large bowl. Drizzle with olive oil and add remaining ginger and garlic. Toss to coat then season with salt and pepper.
  6. Remove baking sheet from oven. Spread vegetables across one side and arrange salmon on the other.
  7. Roast, stirring vegetables occasionally, until salmon is cooked through — roughly 12 to 15 minutes.</li.
  8. Divide vegetables among plates, making a bed for the salmon fillets. Serve with wasabi mayo.

This is a healthy dish that’s full of flavor from ginger, garlic and wasabi. Salmon is very versatile so feel free to experiment with other vegetables and/or mushrooms.

However, I want to stress again just how important it is to by wild-caught salmon versus the farmed stuff. Enjoy!

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14 Comments

Posted by on March 5, 2012 in Cookin', Entrees, Recipes

 

Tags: , , , , , , , , ,

14 responses to “Recipe: Wasabi Salmon with Baby Bok Choy, Purple Cabbage and Oyster Mushrooms

  1. trixfred30

    March 5, 2012 at 2:08 pm

    The wife and I have decided this is what we should be eating tonight rather than the Fish and Chips we are actually having

     
  2. urbannight

    March 5, 2012 at 2:59 pm

    For people who don’t know, farm-raised salmon contains more polutants and are more likely to be sick fish. Commercial Salmon farming also increases water pollution.

     
  3. urbannight

    March 5, 2012 at 3:02 pm

    Also, it sounds delicious and I have a piece of salmon in the fridge to cook tonight so I’ll be trying this out with cauliflower and veggies I have on hand.

     
  4. Jueseppi B.

    March 5, 2012 at 11:12 pm

    Reblogged this on The ObamaCrat.Com™ and commented:
    Now ya’ll know I love me some salmon….this recipe is outstanding. I Just discovered this new blog “Po’Boy Livin Rich”. Stop by his blog and try some of his delicious recipes.

     
  5. Shonnie

    March 5, 2012 at 11:21 pm

    I can’t ever cook salmon well–love it when my daughter makes it. What could I be doing wrong?

     
    • poboylivinrich

      March 6, 2012 at 3:38 pm

      Hmmm…do you get the impression that you’re overcooking it? It’s best to get a nice fatty piece.

       
      • Shonnie

        March 6, 2012 at 7:08 pm

        I have no idea what I am doing. It is a very fishy fish. I am not fond of strong fish flavor. My daughter can season it where I don’t get that fishy taste. My hubby LOVEs the way I make mine, but I don’t. So was hoping maybe I could figure out what I could do to “mask” the fishy of the salmon.

         
      • poboylivinrich

        March 6, 2012 at 10:10 pm

        Are you getting it skinless? That will help. Also, cut out the brown underbelly if the fishiness if bothering you. Other than that, I would suggest blackening it to cut down on the taste you don’t like.

         
      • Shonnie

        March 7, 2012 at 9:42 pm

        Thanks those are some good tips! 😀

         
  6. Barbra & Jack Donachy

    March 5, 2012 at 11:27 pm

    Thanks for the terrific looking salmon recipe. I’ve challenged my husband to come up with fantastic salmon recipes. He’s done great so far! I think this should be on his list.
    Greetings from north of the Arctic Circle.

     
  7. susartandfood

    March 7, 2012 at 1:16 pm

    This looks great – I was weaned on salmon.

     

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