Wednesday, March 28, 2012

Wasabi Salmon with Bok Choy, Green Cabbage, and Shiitakes

Before Bestie arrived, I had spent a lot of time combing through the various magazines for a great dinner recipe. We started with the Thai Mussels and after taking a break from eating, Bestie and I made the oh so simple Wasabi Salmon recipe that was featured in the March issue of Bon App├ętit.

¼ cup mayonnaise
1 tsp. wasabi paste
1 1” piece ginger, peeled, finely grated
2 large garlic cloves, finely grated
2 6-oz skinless salmon fillets
Sat, pepper
1 lb. baby bok choy, halved
2 cups (packed) finely shredded green cabbage
4 oz. shiitake mushrooms, stemmed, sliced
2 Tbsp. olive oil

This was seriously one of the easiest things to make! Preheat oven to 450 degrees. Heat a large rimmed baking sheet for 15 minutes.  Meanwhile, mix mayo and wasabi in a small bowl. Stir in half of ginger and half of garlic.  Season the 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 the other side.  Roast, stirring vegetables occasionally until salmon is cooked through about 10 – 12 minutes.

Divide vegetables among plates; top with salmon. Serve with wasabi mayonnaise.

Okay wow! The one sheet meal was definitely a good idea. Clean up was easy, the vegetables were crispy and the salmon was perfectly cooked.  I ended up making the other two pieces of salmon that we bought later in the week using the same recipe. Yes, it was just that good!

Hungry yet?

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