Tag Archives: Bok Choy

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

• 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.


Wasabi Mayo

2. In a small bowl, mix mayo and wasabi paste then stir in half of ginger and half of garlic. Set aside.
3. Season salmon with salt and pepper.
4. 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.
5. Remove baking sheet from oven. Spread vegetables across one side and arrange salmon on the other.
6. Roast, stirring vegetables occasionally, until salmon is cooked through — roughly 12 to 15 minutes.</li.
7. 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!