Happy Anniversary to me and KP, seven years! We went on a dinner cruise on the Mississippi River, which is a tad full, shall we say? We had hoped to sit on the bench pictured below to look at the boat before we boarded.
Gorgeous evening, our Independence Day this year in the Midwest. Back home, unwittingly, I chose to join a Community Supported Agriculture (CSA) at the same time I also chose to test the sprouting power of the expired seed packets that have been collecting at the back of the junk drawer. The seeds all work, apparently. And so begins The Summer of Salad.
I see there are romantic bouquets of bok choy lying in wait among my pile of greens. Really, if I had been as into veggies on my wedding day as I am now, I might have insisted these be our flowers. Very holdable for bridesmaids.
Wasabi Salmon with Bok Choy, Green Cabbage, and Shiitakes
Adapted from Bon Appetit
1/4 cup mayonnaise
1 teaspoon wasabi paste (Japanese horseradish paste)
1 1″ piece ginger, peeled, finely grated
2 large garlic cloves, finely grated
4 6-ounce skinless salmon fillets (preferably wild)
Kosher salt, freshly ground pepper
1 pound baby bok choy, halved
2 cups (packed) finely shredded green cabbage (about 5 ounces)– I used Napa Cabbage
4 ounces shiitake mushrooms, stemmed, sliced if large
2 tablespoons olive oil
Preheat oven to 450°F. 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.
Roast, stirring vegetables occasionally, until salmon is cooked through, 12-15 minutes.
Divide vegetables among plates; top with salmon. Serve wasabi mayonnaise alongside.
You can even use some extra lettuce leaves for Kleenex when the wasabi exacts its full effect on your sinuses. Or if you are just too overcome with romance at the thought of a wedding with bok choy bouquets.