Wasabi Salmon with Bok Choy, Green Cabbage, and Shiitakes

Ingredients

• Wasabi paste

  1 tsp or 5g

• Salt

  Table

  1 dash or 0.4g

• Light mayonnaise

  Salad dressing, light

  ¼ cup or 60g

• Cabbage

  Chinese (pak-choi), raw

  3 head or 2.52kg

• Garlic

  Raw

  2 clove or 6g

• Olive oil

  Salad or cooking

  2 tbsp or 27g

• Mushrooms

  Shiitake, raw

  20 mushroom or 380g

• Cabbage

  Raw

  2 cup, shredded or 140g

• Atlantic salmon

  Fish, wild, raw

  4 fillet or 1.58kg

• Ginger root

  Raw

  1 tsp or 2g

Directions

1. Grate the garlic cloves and the peeled ginger. Tear the bok choy leaves into half. Stem the shiitake and slice them.
2. Preheat oven to 450F. Heat a large rimmed baking sheet for 15 minutes.
3. 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.
4. 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.

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