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
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