4 Servings 30 min Cook
1 Tsp Wasabi Paste
1 Dash Salt
1/4 Cup Light Mayonnaise
3 Head Cabbage
2 Clove Garlic
2 Tbsp Olive Oil
20 Mushroom Mushrooms
2 Cup, shredded Cabbage
4 Fillet Atlantic Salmon
1 Tsp Ginger Root
Grate the garlic cloves and the peeled ginger.
Tear the bok choy leaves into half.
Stem the shiitake and slice them.
Preheat oven to 450F.
Heat a large rimmed
baking sheet for 15 minutes.
Meanwhile, mix mayonnaise and wasabi
in a small bowl.
Stir in half of ginger and half
of garlic; set aside.
Season fish all over with
salt and pepper.
Place bok choy, cabbage,
and mushrooms in a large bowl.
Drizzle with
oil and add remaining ginger and garlic.
Toss to coat; season with salt and pepper.
Scatter vegetables across one side of
baking sheet.
Arrange salmon on other side.
Roast, stirring vegetables occasionally,
until salmon is cooked through, 12-15
minutes.
Divide vegetables among plates;
top with salmon.
Serve wasabi mayonnaise
alongside.