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salmon with wasabi sauce and baby bok choy

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Salmon

Salmon with Wasabi Sauce and Baby Bok Choy

Mirin: This mild, low-alcohol Japanese cooking wine made from rice smoothes out and lightly sweetens simmered dishes, sauces, and soups.

Ingredients:

  • ½ cup light mayonnaise
  • ¼ cup fresh cilantro leaves
  • 3 tablespoons fresh lime juice (from 2 limes)
  • 2 to 3 teaspoons wasabi paste
  • 1 piece (1 ½ inches long) fresh ginger, peeled and finely chopped
  • coarse salt and ground pepper
  • 1 tablespoon vegetable oil
  • 4 skinless salmon fillets, (6 to 8 ounces each)
  • ½ cup mirin
  • 1 tablespoon soy sauce
  • 4 heads baby bok choy (1 ¼ pounds total), halved lengthwise

Directions:

  1. In a blender, combine mayonnaise, cilantro, lime juice, wasabi, ginger, and 1 tablespoon water. Blend until smooth, adding up to 2 tablespoons more water to thin sauce, about 3 minutes. Season with salt and pepper, and set aside.
  2. In a large nonstick skillet, heat oil over medium-high. 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 to keep warm.
  3. Wipe out skillet with a paper towel. Add mirin and soy sauce, 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. Drizzle salmon with wasabi sauce, and serve with bok choy.

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