1. In a blender, combine mayo, cilantro, lime juice, wasabi, ginger, and 1 tbsp water. Blend until smooth, adding up to 2 tbsp more water to thin sauce, about 3 mins. Season with salt n pepper, and set aside.
2. In a lg. nonst. skillet, heat oil over med-high. Season salmon with salt n pepper; place in skillet, flat side up. Cook until opaque throughout, 3 to 4 mins. per side. Transfer to a plate, and cover with alum. foil to keep warm.
3. Wipe out skillet with a paper towel. Add mirin and soy sauce, and bring to a boil over med-high heat. Add bok choy; season with salt n pepper. Cover, and cook until tender when pierced with the tip of a paring knife, 3 to 5 mins; discard liquid. Drizzle salmon with wasabi sauce, and serve with bok choy.