Recipes Ingredients Seafood Recipes Salmon Recipes Salmon with Wasabi Sauce and Baby Bok Choy 3.3 (59) 3 Reviews By Martha Stewart Martha Stewart Martha Stewart is a bestselling author, entrepreneur, and lifestyle expert who has taught millions of people through generations the joy of entertaining, cooking, gardening, collecting, crafting, and home renovating via her eponymous magazine, Martha Stewart Living, Emmy-winning television shows, and 99 books (and counting). Based in Katonah, N.Y., where she helms her 156-acre Bedford Farm, Martha is America's first self-made female billionaire. Editorial Guidelines Updated on June 12, 2017 Rate PRINT Share Close Photo: José Manuel Picayo Rivera Prep Time: 25 mins Total Time: 25 mins Servings: 4 Here, zesty wasabi sauce punches up seared salmon; you can also drizzle it over any simply cooked fish, shellfish, or poultry. Ingredients ½ cup light mayonnaise ¼ cup fresh cilantro leaves 3 tablespoons fresh lime juice (from 2 limes) 2 to 3 teaspoons wasabi paste 1 piece (1 ½ inches long) fresh ginger, peeled and finely chopped Coarse salt and ground pepper 1 tablespoon vegetable oil 4 skinless salmon fillets, (6 to 8 ounces each) ½ cup mirin 1 tablespoon soy sauce 4 heads baby bok choy (1 ¼ pounds total), halved lengthwise Directions In a blender, combine mayonnaise, cilantro, lime juice, wasabi, ginger, and 1 tablespoon water. Blend until smooth, adding up to 2 tablespoons more water to thin sauce, about 3 minutes. Season with salt and pepper, and set aside. In a large nonstick skillet, heat oil over medium-high. Season salmon with salt and pepper; place in skillet, flat side up. Cook until opaque throughout, 3 to 4 minutes per side. Transfer to a plate, and cover with aluminum foil to keep warm. Wipe out skillet with a paper towel. Add mirin and soy sauce, and bring to a boil over medium-high. Add bok choy; season with salt and pepper. Cover, and cook until tender when pierced with the tip of a paring knife, 3 to 5 minutes; discard liquid. Drizzle salmon with wasabi sauce, and serve with bok choy. Cook's Notes Mirin: This mild, low-alcohol Japanese cooking wine made from rice smoothes out and lightly sweetens simmered dishes, sauces, and soups.Wasabi paste: Most commercial wasabi is made from horseradish, whose spicy flavor cuts through sauces, sushi, and salad dressings. Originally appeared: Everyday Food, October 2007 Rate It PRINT