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Prep Time: 10 min

Cook Time: 15 min

Serves: 4


2 cups crosscut-sliced bok choy
1-1/2 cups celery, diagonally sliced
2/3 cup daikon radish peeled, sliced, then cut in half-moons
2 Tablespoons chopped Thai basil
3 Tablespoons each honey and rice wine vinegar
2 Tablespoons each sesame oil and low sodium tamari sauce
2 teaspoons toasted or black sesame seeds
1/2 teaspoon wasabi paste

4 Alaska Salmon fillets (4 to 6 oz. each), fresh, thawed or frozen
1 Tablespoon olive oil
Salt and pepper, to taste
2 oz. fresh enoki mushrooms, optional
2 cups cooked sushi rice/brown rice (or other cooked grain), kept warm

1-1/2 Tablespoons mayonnaise
3/4 teaspoon wasabi paste


In large bowl, combine bok choy, celery, daikon and Thai basil.  In separate small bowl, whisk together all dressing ingredients.  Reserve 1/4 cup dressing.  Pour remaining dressing over vegetables; stir.  Cover and chill.

Rinse any ice glaze from frozen Alaska Salmon under cold water; pat dry with paper towel.  Heat a heavy nonstick skillet over medium-high heat.  Brush both sides of salmon with oil.  Place salmon in heated skillet and cook, uncovered, about 3 to 4 minutes, until browned.  Shake pan occasionally to keep fish from sticking.

Turn salmon over and season with salt and pepper.  Cover pan tightly and reduce heat to medium.  Cook an additional 6 to 8 minutes for frozen salmon or 3 to 4 minutes for fresh/thawed fish.  Cook just until fish is opaque throughout.

Whisk together mayonnaise and wasabi.  Place salmon on baking sheet and drizzle fillets with wasabi sauce.  Broil just until sauce bubbles; remove from oven/broiler.

For each serving, place 1/2 cup rice, 2 cups vegetables and one salmon fillet on a plate or in a bowl.  Drizzle on 1 tablespoon reserved dressing.  Garnish with enoki mushrooms, if desired.

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