Bon Appetit: Salmon with Wasabi Sauce

For Christmas, my Mom gave us a subscription to Bon Appetit, which is a food and entertaining magazine that she enjoyed many years ago and which we have had fun reading over the past few months. This is what she had to say:

Hi Patrick and Whitney,

I thought both of you might enjoy this magazine, and it is a bit nostalgic for me too.  During the first few years that I had my own kitchen, I felt very privileged to have had a subscription to
Bon Appetit.  The recipes and dining/entertainment articles were gourmet-oriented, but doable.  They took me into some new territories of cooking beyond the central Wisconsin farm cooking I had grown up with and once even influenced me to prepare a Beef Wellington main dish along with a Baked Alaska dessert for some fussy Ukrainian guests that luckily was a success. 

I hope you will find some new inspiration here as well.  I truly enjoy reading of your joint cooking endeavors through your blog.  Maybe one of these days you will be publishing your own
Bon Appetit!

Wishing you both a wonderful New Year with lots of Happy Cooking!

Love,
Mom
In our quest to have similar successes, we decided to try this tasty sounding recipe. It was delicious, and certainly stands out among the many salmon recipes we've tried. My only recommendation would be to reduce the wasabi; even as a wasabi and spicy lover, the wasabi mayonnaise was still over-powering.


1/4 cup mayonnaise
1 teaspoon wasabi paste (Japanese horseradish paste)
1 1-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
1 pound baby bok choy, halved
2 cups (packed) finely shredded green cabbage (about 5 ounces)
4 ounces shiitake mushrooms, stemmed, sliced if large
2 tablespoons olive oil

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. 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.

We served it with some wild rice.

1 comment:

  1. Will look forward to looking at your Bon Appetit magazine on next visit. I have never looked at one because always thought it would be gourmet and beyond my means. I am so glad you two like to try things. Marie and I need to coordinate a visit and have you two cook one of your wonderful meals for us!

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