Wasabi Salmon with Bok Choy, Green Cabbage and Shiitakes
Nutritional Info
- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 507.7
- Total Fat: 36.0 g
- Cholesterol: 80.0 mg
- Sodium: 435.8 mg
- Total Carbs: 8.6 g
- Dietary Fiber: 1.8 g
- Protein: 38.7 g
View full nutritional breakdown of Wasabi Salmon with Bok Choy, Green Cabbage and Shiitakes calories by ingredient
Introduction
Salmon and lots of healthy greens with an Asian flair. Salmon and lots of healthy greens with an Asian flair.Number of Servings: 4
Ingredients
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Ingredients
* 1/4 cup Hellmans light mayonnaise
* 1 teaspoon wasabi 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
Tips
*Short on time? You can substitute premade wasabi mayonnaise for the recipe above, and use a pre-made ginger dressing to coat the greens instead of the recipe above.
*The above recipe was modified from Bon Appetit recipe
Directions
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.
Serving Size: Makes 4 servings
Number of Servings: 4
Recipe submitted by SparkPeople user BLONDEAMBITION.
*
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.
Serving Size: Makes 4 servings
Number of Servings: 4
Recipe submitted by SparkPeople user BLONDEAMBITION.