Wasabi Salmon With Bok Choy Cabbage And Shitakes Recipe

Ingredients

1/4 cup mayonnaise

1 teaspoon wasabi paste (Japanese horseradish paste)

1 1-inch piece ginger, peeled, finely grated

2 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

2 tablespoons olive oil

Preparation

Preheat oven to 450°. 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. Season 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 other side. Roast, stirring vegetables occasionally, until salmon is cooked through, 12-15 minutes. Divide vegetables among plates; top with salmon. Serve wasabi mayonnaise alongside.