Ingredients:

1/2 cup light mayonnaise
1/4 cup fresh cilantro leaves
3 tablespoons fresh lime juice (from 2 limes)
2 to 3 teaspoons wasabi paste
1 piece (1 1/2 inches long) fresh ginger, peeled and finely chopped
Coarse salt and ground pepper
1 tablespoon vegetable oil
4 skinless salmon fillets, (6 to 8 ounces each)
1/2 cup mirin
1 tablespoon soy sauce
4 heads baby bok choy (1 1/4 pounds total), halved lengthwise

Cooking Directions:

In a blender, combine mayonnaise, cilantro, lime juice, wasabi, ginger, and 1 tablespoon water. Blend until smooth, adding up to 2 tablespoons more water to thin sauce, about 3 minutes. Season with salt and pepper, and set aside.

In a large nonstick skillet, heat oil over medium-high. Season salmon with salt and pepper; place in skillet, flat side up. Cook until opaque throughout, 3 to 4 minutes per side. Transfer to a plate, and cover with aluminum foil to keep warm.

Wipe out skillet with a paper towel. Add mirin and soy sauce, and bring to a boil over medium-high. Add bok choy; season with salt and pepper. Cover, and cook until tender when pierced with the tip of a paring knife, 3 to 5 minutes; discard liquid. Drizzle salmon with wasabi sauce, and serve with bok choy.