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
RECIPE PREPARATION
Preheat oven to 230c°. 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, 6-8 minutes. Divide vegetables among plates; top with salmon. Serve wasabi mayonnaise alongside.