Oh my falvorfied stars, y’all, I am SO tired. If I tell you that we really enjoyed this recipe, would you just believe me, maybe click a link and hop over to see more about it? And, you know, the recipe?
No? You want me to talk about the recipe here first? Some pictures? Well…okaaaaay.
Did I mention how tired I was?
I picked this recipe because A. it sounded quick, B. it seemed relatively inexpensive (well, if you can get the salmon on sale) and C. it seemed different. Different for us. I’d never had bok choy before (according to its Wiki page, it’s high in vitamins A and C, so, win) and I rarely eat cabbage or shiitake mushrooms. Mark this one down as a healthy option. It’ll heat up your kitchen a little, but the taste is worth it.
And it’s quick. This is a major plus for us tired people. Because we still want something tasty, yes?
First you make a wasabi/ginger/garlic mayo to serve alongside. Keep it more on the healthy side by using a low-fat variety like we did.
If you can’t find baby bok choy, like us, just chop up some regular sized and go with it. This recipe could not, I’m telling you could NOT be any easier. Season the veggies. Next step!
Season the salmon.
This is probably the only part I might change up next time. Sis blogging partner is fond of the salt/pepper combo for salmon and I agreed with her that good salmon doesn’t need much more.
But I want to season mine up more next time. And if someone who’s having a filet wants there’s different it’s certainly easy since each is for one person, maybe two if they’re big pieces.
Aaahhh, the sweet art of Compromise.
We would suggest roasting as many veggies as your sheet pan can handle (we ended up roasting the salmon on a different one since my pans would both fit under the broiler at once). Roasted veggies are pretty much always divine.
We’ve been trying to double and sometimes triple up on cooking for the blog lately, to get ahead a little. We were plenty tired the day we made this dish and I can safely say that I’d do it again in a heartbeat when dead tired after a long day at work. It’s incredibly easy and well worth the, oh, thirty minutes it takes to make. You’ve pretty much just Rachael Ray-ed it if you make this one.
The salmon was perfectly cooked – if you like yours fully cooked. And we do in this case, oh yes. The roasted veggies are wonderful with the salmon. Grab you a little of each in every bite. Now sigh in happiness at such an easy, yummy meal at the end of a hard day. You’re always worth it, and you just happened to treat yourself to a healthy meal as well. Hope you enjoy!
Wasabi Salmon with Bok Choy, Green Cabbage & Shiitakes
from Bon Appétit, March 2012
- 1/4 cup mayonnaise (we used a low-fat variety)
- 1 teaspoon wasabi paste (Japanese horseradish paste)
- 1 1″ piece ginger, peeled, finely grated
- 3 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
- 3-4 tablespoons olive oil
Preheat oven to 450°F. 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. Prep the fish by rubbing each with a little olive oil, about a teaspoon, then season 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 the wasabi mayonnaise alongside.
Can’t find wasabi paste, but you can find wasabi powder? No worries. To turn the powder into paste, place about a tablespoon or so in a small bowl and add about a half teaspoon of water and mix the two. Add either slightly more powder or water, whichever you need to get it to a just-wet paste consistency. Cover the bowl with plastic wrap or foil and set aside till ready for it.
Can’t find shiitakes? Use regular button mushrooms instead or my fave – baby bella’s, aka baby portabello.
We’d advise having more garlic and ginger handy in case you feel the veggies could use more of each. We increased the amounts for each a little, but I think I’d still increase each a bit more the next time. And if your grocery’s produce department carries the tube ginger shown above, we looove the stuff. It’s super convenient and a lot less expensive than fresh ginger root – and it tastes just as good.
We had more veggies than we thought we would, so it’s lucky I had two baking sheets that would fit in the oven at one time on the same rack. You might need to do the same, so that all the veggies have room on the sheet pan and get equal roasting time.