June 16, 2014

This dish is a favorite! It's perfect for a date night at home or entertaining. Salmon has amazing omega-3 benefits. If you want shiny hair, bright eyes, and healthy skin, salmon can help with that as well.

 

Food allergies/ restrictions

Gluten-free

Dairy-free

Paleo

 

Estimated cooking time: 30 minutes

 

Ingredients
makes 4 servings

1/2 cup Veganaise (or mayonnaise)

1 Tbsp. wasabi powder (mixed with 1 - 2 tbsp. of water to create a paste)

1 1/2" piece of ginger, peeled, finely grated (I use a cheese grater)

3 garlic gloves, finely grated

4 6-oz. salmon filets

1 lb. or 4 baby bok choy, with the ends cut off

4 oz. mushrooms, stemmed and chopped (I like to use baby portobello or maitake)

2 tbsp. pure olive oil or coconut oil

Coconut amino acids (soy sauce substitute)

 

Preparation & Directions

1. Preheat oven to 350.
2. Meanwhile, put the mayo, wasabi, half of the garlic and ginger in a food processor and pulse a few times. You could also mix ingredients together by hand in a bowl instead.
3. Season the fish with salt and pepper.
4. Place bok choy and mushrooms in a large bowl. Drizzle with olive oil and add remaining garlic and ginger. Toss to coat. Season with salt and pepper.
5. Scatter vegetables across one side of a baking sheet lined with parchment paper or use a glass casserole dish. Drizzle with coconut aminos.
6. Arrange salmon on the other side.
7. Roast at 350 for 20-25 minutes, or until salmon is cooked through. Stir vegetables occasionally.
8. Serve wasabi mayo alongside.