The Lazy Hostess is always on the hunt for flavorful, delicious recipes that can be easily prepared for a group at a dinner party. The genius of this Asian inspired salmon recipe, which can be doubled for a party of 8 guests, is that the entire entree can be prepared on one baking sheet in the oven.
To make the prep even faster, forget about mincing by hand and use a microplane zester right over the bowl to add the ginger and garlic to the sauce and directly on the vegetables. We like to give each guest a small soy sauce tray or miniature ramekin filled with the wasabi mayo.
WASABI SALMON WITH BOK CHOY, GREEN CABBAGE & SHIITAKES
Adapted from Bon Appetit
1/4 cup mayonnaise
1 teaspoon wasabi paste (Japanese horseradish paste)
1 2-inch piece ginger, peeled, finely grated
2 large garlic cloves, finely grated
4 6-ounce skinless salmon fillets (preferably wild)
Kosher salt, freshly ground pepper
2 tablespoons olive oil
1 pound baby bok choy, halved
2 cups (packed) finely shredded green cabbage (about 5 ounces)
4 ounces shiitake mushrooms, stemmed, sliced if large
Preheat oven to 450°. 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. Brush fish with olive oil on both sides and season 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 well to coat evenly; 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, about 12 minutes. Divide vegetables among plates; top with salmon. Serve wasabi mayonnaise alongside.
PHOTO CREDIT: Courtesy of Bon Appetit