Get ready to embark on a culinary adventure that will transform your dinner table into a gourmet Japanese restaurant! This Wasabi Salmon recipe is not just a meal, it's a sensory experience that combines the fiery kick of wasabi, the delicate richness of salmon, and the crisp freshness of Asian vegetables. In just 25 minutes, you'll create a restaurant-quality dish that will impress your family and friends, proving that extraordinary meals can be surprisingly simple to prepare.
Prep Time: 10 mins
Cook Time: 15 mins
Total Time: 25 mins
Cuisine: Japanese
Serves: 4 servings
Ingredients
- 4 salmon fillets
- 2 tbsp wasabi paste
- 2 cups bok choy, chopped
- 1 cup green cabbage, shredded
- 1 cup shiitake mushrooms, sliced
- 2 tbsp soy sauce
- 1 tbsp sesame oil
- Salt and pepper to taste
Instructions
- Begin by preparing all your ingredients. Rinse the salmon fillets under cold water and pat them dry with paper towels. Season both sides of the salmon with salt and pepper to taste.
- In a small bowl, mix the wasabi paste with a tablespoon of soy sauce until well combined. This will serve as a marinade for the salmon.
- Preheat a non-stick skillet or frying pan over medium-high heat. Once hot, add the sesame oil and allow it to heat up for about 30 seconds.
- Carefully place the salmon fillets in the skillet, skin-side down if applicable. Brush the wasabi-soy sauce mixture generously over the top of each fillet. Cook the salmon for about 4-5 minutes on the first side, or until it’s nicely browned and releases easily from the pan.
- Flip the salmon fillets gently using a spatula. Reduce the heat to medium and cook for an additional 3-4 minutes, or until the salmon is cooked through and flakes easily with a fork. Remove the salmon from the skillet and set aside on a plate, covering it loosely with foil to keep warm.
- In the same skillet, add the sliced shiitake mushrooms and stir-fry for about 2-3 minutes until they start to soften.
- Add the chopped bok choy and shredded green cabbage to the skillet. Pour in the remaining tablespoon of soy sauce and stir everything together. Sauté the vegetables for another 3-4 minutes until they are tender but still vibrant in color.
- Once the vegetables are cooked, taste and adjust seasoning with salt and pepper as needed. Remove the skillet from the heat.
- To serve, place a generous portion of the sautéed vegetables on each plate and top with a salmon fillet. Drizzle any remaining juices from the skillet over the salmon for added flavor. Enjoy your Wasabi Salmon with Bok Choy, Green Cabbage, and Shiitakes!
Tips
- Choose high-quality, fresh salmon fillets with a bright, firm appearance for the best texture and flavor.
- When working with wasabi, remember that its heat is intense but fleeting. Mix it just before cooking to preserve its vibrant flavor profile.
- Use a non-stick skillet to ensure your salmon doesn't stick and develops a beautiful, golden-brown crust.
- Don't overcook the salmon - it should be slightly translucent in the center and flake easily. Aim for an internal temperature of 145°F.
- For extra depth of flavor, consider toasting your sesame oil briefly before adding other ingredients to enhance its nutty undertones.
- If you're sensitive to heat, adjust the wasabi quantity to suit your personal spice tolerance.
- For a complete meal, serve with steamed rice or quinoa to balance the bold flavors of the wasabi and soy sauce.
Nutrition Facts
Calories: 350kcal
Carbohydrates: 8g
Protein: 35g
Fat: 22g
Saturated Fat: 5g
Cholesterol: 95mg
