Aug 22, 2011

Salmon with Wasabi Sauce and Baby Bok Choy

Salmon with Wasabi Sauce and Baby Bok Choy

Serves 4

Ingredients

For the sauce
½ cup [125 ml] light mayonnaise
¼ cup [60 ml] fresh cilantro leaves
3 tbsp [45 ml] fresh lime juice
1 tbsp [15 ml] wasabi paste
1 piece fresh ginger (1½-inch [4-cm] long), peeled and finely chopped
Coarse salt and ground pepper

1 tbsp [15 ml] vegetable oil
4 skinless salmon fillets (6 to 8 oz [170 to 225 g] each)

½ cup [125 ml] mirin
1 tbsp [15 ml] soy sauce
½ cup [125 ml] water
4 heads baby bok choy (1¼ lb [565 g] total), halved lengthwise

Method

Preheat oven to the minimum heat setting. Put serving plates in the oven to warm them up.

In a blender, combine mayonnaise, cilantro, lime juice, wasabi, ginger, and 1 tbsp [15 ml] water. Blend until smooth, adding up to 2 tbsp more water to thin sauce as desired. Season with salt and pepper and set aside.

In a large nonstick skillet, heat oil over medium-high heat. Season salmon with salt and pepper; place in skillet, flat side up. Cook until opaque throughout, 3 to 4 minutes per side. Transfer to a plate, and cover with aluminum foil and keep warm in the oven.

Wipe out skillet with a paper towel. Add mirin, soy sauce and water, and bring to a boil over medium-high. Add bok choy; season with salt and pepper. Cover and cook until tender when pierced with the tip of a paring knife, 3 to 5 minutes. Discard liquid.

To serve, drizzle salmon with wasabi sauce and serve with bok choy and rice.

Recipe Credit: Everyday Food Magazine

Download this recipe in PDF format

1 Comment

  • This recipe is perfect! We have some frozen salmon that will not go to waste now! Do you know any other recipes that would taste good with the wasabi sauce?

Leave a comment

Notify me of followup comments via e-mail. You can also subscribe without commenting.

Certified Yummly Recipes on Yummly.com