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1/4 cup mayonnaise
1 teaspoon wasabi paste (Japanese horseradish paste)
1 1" piece ginger, peeled, finely grated
2 large garlic cloves, finely grated
4 6-ounce skinless salmon fillets (preferably wild)
Kosher salt, freshly ground pepper
1 pound baby bok choy, halved
2 cups (packed) finely shredded green cabbage (about 5 ounces)
4 ounces shiitake mushrooms, stemmed, sliced if large
2 tablespoons olive oil
Ingredient info: Wasabi paste is available in the Asian foods section of some supermarkets and at Japanese markets.
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