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Ingredients

¼ cup mayonnaise 2 tablespoons fresh lime juice 1 teaspoon wasabi paste 1 clove garlic, minced ½ teaspoon grated ginger 1 tablespoon water, or as needed salt and ground black pepper to taste 2 tablespoons vegetable oil, divided 2 scallions, thinly sliced, whites and greens separated 2 cloves garlic, minced ½ teaspoon grated ginger 2 heads bok choy, ends trimmed and leaves separated 1 tablespoon water 4 (6 ounce) salmon fillets salt and ground black pepper to taste

Nutrition Info

441.3 calories carbohydrate: 8.2 g cholesterol: 79.9 mg fat: 28 g fiber: 2.6 g protein: 39.7 g saturatedFat: 4.9 g servingSize: - sodium: 400.9 mg sugar: 3.2 g transFat: : - unsaturatedFat: : -

Combine mayonnaise, lime juice, wasabi paste, 1 clove garlic, and 1/2 teaspoon ginger in a small bowl. Add just enough water to give dressing a drizzling consistency. Season with salt and pepper.
Heat 1 tablespoon oil in a 12-inch skillet over medium heat. Add white parts of the scallions, 2 cloves garlic, and 1/2 teaspoon ginger. Stir until softened, about 2 minutes. Add bok choy and 1 tablespoon water. Cook until leaves wilt, about 3 minutes. Season with salt. Transfer bok choy mixture to a plate.
Heat remaining 1 tablespoon oil in the same skillet over medium-high heat. Pat salmon dry with paper towels, season with salt and pepper. Place salmon skin-side down in the skillet. Cook until skin is crispy, about 6 minutes. Flip salmon and reduce heat to medium. Cook until flesh is opaque, about 4 minutes more.
Transfer salmon to serving plates, drizzle wasabi dressing on top. Garnish with green parts of the scallions. Serve bok choy mixture alongside.

4 servings

Excellent meal with complementary flavors. Best paired with rice.