Wasabi Salmon With Bok Choy, Green Cabbage, And Shiitakes
- 1/4 cup mayonnaise
- 1 teaspoon wasabi paste (Japanese horseradish paste)
- 1 1" piece ginger, peeled, finely grated
- 2 large garlic cloves, finely grated
- 4 6-ounce skinless salmon fillets (preferably wild)
- Kosher salt, freshly ground pepper
- 1 pound baby bok choy, halved
- 2 cups (packed) finely shredded green cabbage (about 5 ounces)
- 4 ounces shiitake mushrooms, stemmed, sliced if large
- 2 tablespoons olive oil
- Preheat oven to 450u0b0F. Heat a large rimmed baking sheet for 15 minutes.
- Meanwhile, mix mayonnaise and wasabi in a small bowl. Stir in half of ginger and half of garlic; set aside. Season fish all over with salt and pepper. Place bok choy, cabbage, and mushrooms in a large bowl. Drizzle with oil and add remaining ginger and garlic. Toss to coat; season with salt and pepper.
- Scatter vegetables across one side of baking sheet. Arrange salmon on other side. Roast, stirring vegetables occasionally, until salmon is cooked through, 12-15 minutes. Divide vegetables among plates; top with salmon. Serve wasabi mayonnaise alongside.
mayonnaise, wasabi paste, ginger, garlic, salmon, kosher salt, bok choy, green cabbage, shiitake mushrooms, olive oil
Taken from www.epicurious.com/recipes/food/views/wasabi-salmon-with-bok-choy-green-cabbage-and-shiitakes-394719 (may not work)