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Salmon with Wasabi Sauce and Baby Bok Choy

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.

Everyday Food, October 2007 http://www.marthastewart.com/336880/salmon-with-wasabi-sauce-and-baby-bok-ch
3.3
Rated
66100(11)11
  • Prep Time 25 minutes
  • Total Time 25 minutes
  • Yield Serves 4

Ingredients

    • 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

Directions

  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 Note

To cook vegetables like bok choy so they're light but tasty, go beyond simply steaming: Simmer them with fat-free flavorings such as mirin and soy sauce.

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