Thursday, 22 March 2012

The Root Of All Spice

At least in this dish! 

If you've ever eaten in an Asian restaurant and seen the little green blob of stuff beside slices of pink pickled ginger, you know this spicy flavour. 

Or....if you're like a friend of mine, and you've gone to a potluck and thought you spied a yummy glob of guacamole, you really know this eye watering fire.

Regardless, if you like spice, you're going to want to try this easy dish that ready in less than 30 minutes. I saw a version of this dinner in a recent Bon Appetit article and I knew that I had to try it. 

Read on and let me know if you feel fired up to try this recipe too!

Wasabi Braised Salmon with Mushrooms and Bok Choy

4 pieces of salmon, fresh or defrosted
1 1/2 cups of mushrooms, halved or quartered
1 1/2 cups of baby bok choy, or other leafy veggie
4 cloves of garlic, minced and divided
1 teaspoon of ginger, grated
3 tablespoons of olive oil
1 pinch of salt and pepper
3 tablespoons of mayonnaise
2 teaspoons of wasabi

1. Preheat oven to 450 degrees. 

2. Toss mushrooms, bok choy, 1/2 the garlic, ginger, salt, and pepper with 2 tablespoons of olive oil and spread them out on 3/4 of a cookie sheet.

3. Place the salmon on the empty area of the cookie sheet and drizzle remaining olive oil and another pinch of salt and pepper on top. Bake for about 10-12 minutes or until fish is opaque and flaky. 

4. While fish and veggies are cooking, combine mayonnaise, wasabi, and remaining garlic. Set aside.

5. Dollop sauce on top of fish and serve with the veggies for a delicious Asian-eque meal.

I served my fish and veggies with my Oven Roasted Turmeric Cauliflower, just to reach another stop on the Asian coast. It was tasty and brought another colour to the plate too!

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