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
- 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
Bok Choy, Purple Cabbage and Oyster Mushrooms
Directions:
- 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.
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!
Po' Boy Livin' Rich 
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
poboylivinrich
March 5, 2012 at 6:20 pm
Trade you.
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.
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.
poboylivinrich
March 5, 2012 at 3:31 pm
Thanks. Let me know how it turns out!
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.
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! 😀
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.
poboylivinrich
March 6, 2012 at 3:44 pm
Let me know how it turns out!
susartandfood
March 7, 2012 at 1:16 pm
This looks great – I was weaned on salmon.