Miso Salmon With Bok Choy Recipes

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MISO SALMON WITH BOK CHOY AND ASPARAGUS



Miso Salmon With Bok Choy and Asparagus image

GOOP Easy enough for a weeknight yet impressive enough for a dinner party, this quick salmon and spring veggie dinner has quickly become a new favorite. Make a double batch of the miso glaze and spread it on everything from chicken to veggies to tofu.https://goop.com/recipes/miso-salmon-with-bok-choy-and-asparagus/

Provided by David Hawkins

Categories     < 30 Mins

Time 30m

Yield 4 , 4 serving(s)

Number Of Ingredients 14

2 tablespoons white miso
2 teaspoons toasted sesame oil
2 teaspoons rice wine vinegar
1 tablespoon tamari soy sauce
1 teaspoon tamari soy sauce
1 tablespoon mirin
1 teaspoon mirin
2 teaspoons fresh ginger
1 tablespoon olive oil
4 (6 ounce) salmon fillets, skin removed
12 asparagus spears, tough ends removed
4 bunches baby bok choy, rinsed well and cut lengthwise into quarters
2 scallions, thinly sliced
2 tablespoons toasted sesame seeds

Steps:

  • Preheat the oven to 450°F.
  • 1. Whisk together the first 6 ingredients in a large bowl.
  • 2. Spread a rimmed (18×13-inch) half sheet pan with the tablespoon of olive oil.
  • 3. Dunk the salmon in the miso glaze and arrange along one edge of the baking sheet.
  • 4. Next, toss the asparagus in the glaze and arrange in one even layer in another corner of the baking sheet.
  • 5. Finally, toss the bok choy with the remaining glaze and arrange in a pile in the open space on the baking sheet (don't worry about piling it up a little-it will help them steam and cook through).
  • 6. Roast in the oven for 12 to 15 minutes, or until the fish is firm to the touch (if you'd like a little more color on the salmon, broil it for 2 minutes at this point).
  • 7. Remove from the oven, garnish with sliced scallions and sesame seeds, and serve.

Nutrition Facts : Calories 345, Fat 17.2, SaturatedFat 2.8, Cholesterol 77.4, Sodium 847.3, Carbohydrate 8.2, Fiber 3, Sugar 2, Protein 39.2

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