Wasabi Salmon with Bok Choy, Green Cabbage, and Shiitakes

Ingredients

• Wasabi paste

  1 tsp or 5g

• Salt

  Table

  1 dash or 0.4g

• Mayonnaise

  Regular, with salt

  4 tbsp or 55g

• 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 in half. Stem the shiitake mushrooms and slice them.
2. Preheat oven to 450°F (232°C) with a large rimmed baking sheet inside.
3. Meanwhile, in a small bowl, mix together the mayonnaise and wasabi paste. Stir in half of the grated ginger and half of the grated garlic and set aside. Season the salmon fillets all over with salt and black pepper.
4. In a large bowl, combine the bok choy, shredded cabbage, and sliced mushrooms. Drizzle with olive oil and add the remaining grated ginger and garlic. Toss to coat and season with salt and black pepper.
5. Remove the preheated baking sheet from the oven. Scatter the vegetables across one side of the baking sheet. Arrange the salmon fillets on the other side.
6. Roast for 12-15 minutes, stirring the vegetables occasionally, or until the salmon is cooked through.
7. Divide the roasted vegetables among plates and top with a salmon fillet. Serve the wasabi mayonnaise alongside.

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