Miso Salmon With Sesame Bok Choy Recipes

MISO-GLAZED SALMON AND BOK CHOY

Miso-Glazed Salmon and Bok Choy image

A fast recipe that will have them begging for more! Serve with rice or on a bed of noodles.

Provided by fiedlerbrews

Categories Main Dish Recipes Seafood Main Dish Recipes Salmon Broiled Salmon Recipes

Time 35m

Yield 4

Number Of Ingredients 7

Ingredients

½ cup miso
⅓ cup mirin (Japanese sweet rice wine)
¼ cup sake (Japanese rice wine)
3 tablespoons firmly packed brown sugar
2 tablespoons soy sauce
1 ½ pounds salmon fillets
2 heads baby bok choy, halved lengthwise, or more to taste

Steps:

Stir miso, mirin, sake, brown sugar, and soy sauce in a shallow dish. Add salmon fillets; turn to coat. Marinate at room temperature, 10 to 15 minutes, or in the refrigerator for up to 2 days.
Set oven rack about 6 inches from the heat source and preheat the oven's broiler.
Line a baking sheet with aluminum foil. Transfer fillets onto the baking sheet, reserving marinade.
Place bok choy in the marinade; turn to coat. Arrange bok choy next to salmon on the baking sheet, reserving marinade.
Broil in the preheated oven until salmon is lightly charred on the edges, about 4 minutes. Flip salmon and bok choy; brush with reserved marinade. Continue cooking until salmon is browned and flakes easily with a fork, about 3 minutes. Transfer salmon to serving plates. Continue cooking bok choy until it is tender-crisp, 3 to 4 minutes more.

Nutrition Facts : Calories 479 calories, Carbohydrate 31.6 g, Cholesterol 83.6 mg, Fat 18.9 g, Fiber 4.2 g, Protein 37.4 g, SaturatedFat 3.8 g, Sodium 1963.8 mg, Sugar 21.8 g

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

Ingredients

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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