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How ‘Bout Asian Fish Tomorrow?

This entry is part of a series, F4F 2012»

Salmon on Black

The second issue of my new subscription to Bon Appétit Magazine arrived. (Thanks again, Deniz!) There’s a dish in there you simply must try if you love salmon: Wasabi Salmon with Bok Choy, Green Cabbage and Shiitakes. You can get the whole recipe from the link, but here’s the gist of it:

Start the hot-box heating; set for 450°F. Make a sauce of mayo, wasabi paste (try for the Real Thing here), grated ginger and garlic. Take 1½ pounds of salmon, in four fillets, and season it all over with salt and pepper. Chop bok choy and cabbage, the slice some fresh shiitake mushrooms. Put the veggies in a large bowl and drizzle with olive oil. You’ll want 3½-4 cups of greens and ‘shrooms altogether. Take out a big baking sheet pan and scatter the greens over half. Place the salmon on the other half of the pan. Roast the whole shebang for 12-15 minutes, stirring the veggies every so often to cook evenly. Once the salmon is cooked through, simply arrange greens on four plates and top with salmon. Serve with the wasabi mayo on the side.

This meal measures out at less than 500 calories, even with the mayonnaise! You can reduce that a bit with low-fat mayo, and if you use the olive oil type you’ll get better fats too. The fish already supplies omega-3s and such. So a low-fat, tasty, heart- (and brain!) healthy meal, ready in less than a half hour.

A word about wasabi. It’s not horseradish as we know it, and prepared horseradish is a poor substitute for it. While the green condiment from Nippon is a bit on the expensive side, and sometimes tough to find, it’s worth the effort to make this dish taste great. However, read the label carefully on any “wasabi” offered to you in stores, even the Asian ones; often it’s simply horseradish and kid’s green food coloring. It’ll work, and the mayo will be zesty; but not quite the same authentic undertones that wasabi brings to the dish…

Enjoy the (Tasty Asian Salmon) Heat!

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