The zesty, aromatic flavor of wasabi, a traditional sushi accompaniment, lends its spark to grilled salmon and a crunchy slaw.
Mix wasabi and water in medium bowl; let stand 10 minutes. Add vinegar, oil, brown sugar, salt, ginger and toasted sesame seed. Reserve 1/4 cup of the dressing for the slaw
Place salmon fillets in large resealable plastic bag or glass dish. Add remaining dressing; turn to coat well. Refrigerate 1 hour
Meanwhile, for the Wasabi Slaw, mix Napa cabbage, bok choy, bell pepper and cucumber in large bowl. Add reserved dressing; toss well. Remove salmon from marinade. Discard any remaining marinade
Grill over medium-high heat 6 to 7 minutes per side or until fish flakes easily with a fork. Serve with salmon with Wasabi Slaw
To bake salmon: Bake in preheated 375°F oven 12 to 15 minutes or until fish flakes easily with a fork.