Salmon with Wasabi Sauce and Baby Bok Choy
Here, zesty wasabi sauce punches up seared salmon; you can also drizzle it over any simply cooked fish, shellfish, or poultry. Mirin is a mild, low-alcohol Japanese cooking wine made from rice.
- Total Time:
- Servings: 4
Photography: José Manuel Picayo Rivera
Source: Everyday Food, October 2007
- 1/2 cup light mayonnaise
- 1/4 cup fresh cilantro leaves
- 3 tablespoons fresh lime juice (from 2 limes)
- 2 to 3 teaspoons wasabi paste
- 1 piece (1 1/2 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)
- 1/2 cup mirin
- 1 tablespoon soy sauce
- 4 heads baby bok choy (1 1/4 pounds total), halved lengthwise
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.
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.
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.