Tag Archives: Cabbage

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

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.


  • 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


  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!


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


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Recipe: Spicy Asian Coleslaw

Spicy Asian Coleslaw Ingredients

Spicy Asian Coleslaw Ingredients

Coleslaw is a great side any time of the year and pairs well with most main dishes. This recipe uses purple and napa (white) cabbage and skips out on the mayo which means it’s healthier and not packed with as many calories.

Because of the Srirachi and chili oil I incorporate it has a nice kick that’s offset by the lime juice and cilantro.


  • 3 TBSP canola or peanut oil
  • 1 TBSP chili oil
  • Juice of 2 limes
  • 1 TBSP Sriracha
  • 1/2 head purple cabbage
  • 1/2 head napa cabbage
  • 1/2 cup roasted almoonds
  • 1/2 cup shredded carrots
  • 1/4 cup cilantro
  • 1 TBSP white sesame seeds
  • 1 TBSP black sesame seeds


  1. Cut up cabbage, cilantro, almonds and carrots.
  2. Spicy Asian Coleslaw

    Spicy Asian Coleslaw

  3. Whisk together oils, lime juice and Sriracha.
  4. Combine all ingredients in a large bowl and toss with dressing to coat.
  5. Refrigerate 20-30 minutes and serve.

This is a really versatile recipe by that can be eaten alone, used on a sandwich or as a colorful garnish bed. It’s simple and doesn’t rely on too many ingredients yet it’s full of flavors and crunch. Plus, one cup of cabbage is only going to cost you 22 calories so I imagine this recipe won’t exceed 100 calories for an entire cup. It’s guilt-free.

Photos courtesy of Miguel Solorzano Photography.

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Posted by on October 25, 2011 in Cookin'


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