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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.

  • Prep:
  • 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


  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.

Cook's Notes

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

Wasabi paste: Most commercial wasabi is made from horseradish, whose spicy flavor cuts through sauces, sushi, and salad dressings.

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