I was looking for a quick weeknight meal an turned to my trusty friend Epicurious for some guidance. I took their recipe for wasabi salmon with bok choy and made it my own.
1/4 c low far mayonnaise
1 tap wasabi paste
1 1″ piece ginger, peeled, finely grated
4 garlic cloves, finely grated
8 ozs skinless salmon fillets
salt, freshly ground pepper
1 lb baby bok choy, halved
8 ozs mushrooms, stemmed, sliced
2 tsp canola oil
1 c chicken stock
Toasted sesame seeds
Preheat oven to 450°F.
Combine wasabi and mayo. Combine garlic and ginger. Add 1 TBSP garlic ginger mixture to the mayo. Salt and pepper salmon then spread with mayo and sprinkle with sesame seeds. Bake for 9 – 12 minute depending on the thickness of your salmon.
In a large pan, hear oil over medium high heat, add mushrooms and 1/4 c stock cook for about 4 minutes. Add garlic and ginger and another 1/4 c stock cook on high for about minute. Add bok choy and cook until tender, adding more stock as needed.
Remove salmon from oven, serve with veggies and rice. sprinkle with a few more sesame seeds.