Pan-Seared Salmon with Wasabi Dressing and Bok Choy

Pan-seared salmon fillets are drizzled with a quick and easy wasabi dressing in this weeknight meal best paired with bok choy and rice.

• Preparation Time: 15 mins
• Cooking Time: 15 mins
• Total Time: 30 mins
• Calories: 441 Calories

Ingredients

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

Recipe Instructions

Step 1

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.

Step 2

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.

Step 3

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.

Step 4

Transfer salmon to serving plates; drizzle wasabi dressing on top. Garnish with green parts of the scallions. Serve bok choy mixture alongside.