The worst thing about a diet is starving and seeing the scale move so little. The best thing about my lifestyle change is that I am not hungry. I eat yummy food and I am losing so quickly that I don’t have time to get discouraged.
Today I am sharing Wasabi Salmon.
weight loss never tasted so good
- • ¼ cup mayonnaise
- • 1 teaspoon wasabi paste (Japanese horseradish paste)
- • 2 teaspoons ginger, peeled, finely grated
- • 2 large garlic cloves, finely grated
- • 4 7-ounce skinless salmon fillets (preferably wild)
- • ⅛ teaspoon Kosher salt,
- ¼ teaspoon freshly ground pepper
- • 1 ½ cups baby bok choy, halved
- • 2 cups (packed) finely shredded green cabbage (about 5 ounces)
- • 4 ounces shiitake mushrooms, stemmed, sliced if large
- • 10 sprays olive oil spray
- • Preheat oven to 450°. Heat a large rimmed baking sheet for 15 minutes.
- • Meanwhile, mix mayonnaise and wasabi in a small bowl. Stir in half of ginger and half of garlic; set aside. Season fish all over with salt and pepper. Place bok choy, cabbage, and mushrooms in a large bowl. Spray with olive oil spray and add remaining ginger and garlic. Toss to coat
- • Scatter vegetables across one side of baking sheet. Arrange salmon on other side. Roast, stirring vegetables occasionally, until salmon is cooked through, 12–15 minutes. Divide vegetables among plates; top with salmon. Serve wasabi mayonnaise alongside.