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.
- 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
- 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
- Preheat oven to 450F and heat a large baking sheet for 15 minutes.
- In a small bowl, mix mayo and wasabi paste then stir in half of ginger and half of garlic. Set aside.
- Season salmon with salt and pepper.
- 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.
- Remove baking sheet from oven. Spread vegetables across one side and arrange salmon on the other.
- Roast, stirring vegetables occasionally, until salmon is cooked through — roughly 12 to 15 minutes.</li.
- 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!