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I love just about anything cooked on the grill. However, there is something special about oven baked salmon. The fresh salmon flavor really shines through in this simple, healthy, delicious one dish meal. I almost forgot … the wasabi-ginger-garlic-mayonnaise is icing on the cake!
Before you do anything else preheat the oven to 450 degrees. Put a large baking sheet in the oven to get it nice and hot – about 15 minutes. While the pan is preheating, mix together the wasabi sauce.
Grate a one inch piece of fresh ginger, and mince two large garlic cloves.
Place half the ginger and half the garlic in a small bowl with 1/4 cup mayonnaise and 1 teaspoon wasabi paste. Blend and refrigerate until ready to serve. Wasabi is a Japanese horseradish paste and is available in the Asian food section of a well stocked grocery store.
Generously season three 6 ounce wild caught salmon fillets with coarse salt and freshly ground pepper.
In a large mixing bowl combine the bok choy and mushrooms.
Add two cups of sliced green cabbage and one large chopped shallot. Sprinkle in the remaining ginger and garlic.
Drizzle 2 tablespoons olive oil on the vegetables and toss to combine.
Place the salmon and vegetables on the hot baking sheet.
Bake stirring the vegetables occasionally until salmon is cooked through – about 15-19 minutes.
Divide the vegetables into large bowls or plates, top with a piece of salmon and a dollop of wasabi mayonnaise.
Serve and enjoy!
Salmon with Bok Choy, Cabbage & Shiitake Mushrooms
(adapted from a recipe in Bon Appetit Magazine – March 2012)
1/4 cup mayonnaise
1 tsp wasabi paste
1 (1 inch) piece ginger, peeled and finely grated
2 large garlic cloves, granted or minced
3 or 4 (6-oz) wild caught salmon fillets
Coarsely ground Sea Salt
Freshly ground pepper
1 pound baby bok choy, halved
2 cups shredded green cabbage
5 ounces shiitake mushrooms, stems removed
2 tablespoons olive oil
1 large shallot, sliced
Preheat oven to 450 degrees. Put a large baking sheet in the oven to get it nice and hot – about 15 minutes. While the pan is preheating, mix together the wasabi sauce. Place half the ginger and half the garlic in a small bowl with 1/4 cup mayonnaise and 1 teaspoon wasabi paste. Blend and refrigerate until ready to serve.
Generously season the salmon fillets with salt and pepper. Set aside. In a large mixing bowl combine the bok choy, mushrooms, sliced green cabbage, and the chopped shallot. Sprinkle in the remaining ginger and garlic. Drizzle with olive oil and toss to coat. Season the vegetables with salt and pepper.
Spread the vegetables and salmon on the hot baking sheet and bake for 15-19 minutes or until the salmon is cooked through. Divide the vegetables into large bowls and top with a salmon fillet. Serve with the wasabi sauce and enjoy!
Is it Friday yet? Oh I guess not – well poo.
We finally picked the peas from our garden so I’ll be shelling them this weekend. And, this is the exciting part … we’re going to get the camper out of the garage and get it ready to go camping! I am so excited. Camping food is the best! Also I’ll be preparing something delicious with PB Crave peanut butter so stay tuned! Thanks so much for stopping by! I just love ya!