In this dish, wasabi’s pungent bite is mellowed by a creamy, citrusy dressing. Served atop rich, flaky salmon, it’s an ideal combination. Cooking brown rice with soy sauce infuses umami flavor into this hearty grain.
Baby Bok Choy
Preheat oven to 350 degrees. Peel and thinly slice the ginger. Bring 1 ¼ cup water, the brown rice, ginger, and soy sauce, to a boil in a small pot. Reduce to a simmer, cover, and cook 30-35 minutes, until tender. Discard ginger.
Finely chop the cilantro, reserving a few leaves for garnish. Zest and halve the lime. Cut one lime half into wedges. Grate 1 clove garlic into a paste. Alternately, mince the garlic and smash it against your cutting board with the side of your knife. Save the other clove for another day!
Make the cilantro-wasabi dressing: in a small bowl, combine the cilantro, garlic, lime zest, 1 tablespoon mayonnaise, the juice of half a lime, and wasabi paste (to taste, start with ¼ teaspoon and go up from there). Thin to a dressing-like consistency with about 1 tablespoon water, then season with salt and pepper.
Halve the bok choy lengthwise. Lay the bok choy cut-side down on a lightly oiled baking sheet. Drizzle with oil and season with salt and pepper. Place in the oven to roast for 7-10 minutes, until softened.
With 10 minutes left on the rice, heat a drizzle of oil in a large pan over medium-high heat. Pat the salmon dry with a paper towel and season on all sides with salt and pepper. Add the salmon fillets to the pan, skin side down, and cook 5-6 minutes, until skin is crispy and golden brown. Reduce heat to medium, flip salmon, and cook 3-4 minutes, until opaque.
When the rice is ready, plate and top with the salmon and bok choy. Drizzle with the cilantro-wasabi dressing and garnish with the reserved cilantro leaves and lime wedges. Enjoy!