MISO-GLAZED SALMON AND BOK CHOY
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
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
ONE-PAN MISO HONEY SALMON FOR TWO RECIPE BY TASTY
Here's what you need: white miso paste, honey, rice vinegar, garlic, ginger, pepper, salmon, asparagus, large baby bok choy, olive oil, salt, brown rice, sesame seed
Provided by Crystal Hatch
Categories Dinner
Time 30m
Yield 2 servings
Number Of Ingredients 13
Steps:
- Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
- In a small bowl, combine the miso paste, honey, rice vinegar, garlic, ginger, and pepper. Whisk until smooth.
- Place the salmon fillets skin-side down in the center of the prepared baking sheet and brush generously with the miso-honey sauce.
- Lay the asparagus on one side of the salmon and the baby bok choy on the other side. Drizzle the vegetables with olive oil and season with salt and pepper. Rub the vegetables until evenly coated.
- Bake for 10-12 minutes, or until the salmon is cooked to your liking.
- Divide the vegetables and salmon between serving plates, with rice alongside if desired. Garnish the salmon with sesame seeds and serve immediately.
- Enjoy!
Nutrition Facts : Calories 333 calories, Carbohydrate 29 grams, Fat 19 grams, Fiber 1 gram, Protein 10 grams, Sugar 26 grams
GLAZED SALMON AND BOK CHOY SHEET PAN DINNER
This simple-yet-satisfying meal can be assembled and cooked in minutes on just one sheet pan; what's better than that? Pair with steamed sticky rice for a fast and filling meal.
Provided by Food Network Kitchen
Categories main-dish
Time 45m
Yield 2 servings
Number Of Ingredients 8
Steps:
- Position a rack in the center of the oven and preheat to 425 degrees F. Line a rimmed baking sheet with parchment paper. Lay the asparagus in the center of the prepared baking sheet, drizzle with 1 tablespoon olive oil and toss with 1/4 teaspoon salt and 1/8 teaspoon pepper. Roast until the asparagus just begins to change color, 5 minutes.
- Remove the baking sheet from the oven and place the bok choy to the left of the asparagus. Drizzle with the remaining 1 tablespoon of olive oil and sprinkle with the grated ginger, 1/4 teaspoon salt and 1/8 teaspoon black pepper; toss to coat. Place the salmon fillets to the right of the asparagus, spacing them evenly apart. Brush with hoisin.
- Roast until the bok choy is tender and the leaves begin to crisp, the asparagus is tender, and the salmon is cooked through yet still moist, about 12 minutes more. Divide salmon and vegetables between two plates and top with sliced scallions.
SHEET-PAN SCALLION CHICKEN WITH BOK CHOY
This weeknight sheet-pan chicken dinner makes exciting use of refrigerator staples. A fun mash-up of mustard, miso, scallions, garlic and ginger creates a zesty coating for skinless chicken thighs. The flavors soak into the chicken as it roasts, and the thighs are left on the bone to keep the meat juicy. The chicken cooks atop a bed of fresh bok choy, which picks up the rich aromatics of the pan juices, but broccoli florets also work well here. Turn leftovers into chicken salad sandwiches for lunch the next day: Simply pick the meat off the bones, chop the bok choy and mix it with some olive oil, lemon juice and chopped celery or fresh herbs.
Provided by Kay Chun
Categories dinner, weeknight, one pot, poultry, roasts, vegetables, main course
Time 45m
Yield 4 servings
Number Of Ingredients 12
Steps:
- Heat oven to 450 degrees. In a small bowl, combine scallions, mustard, ginger, garlic, miso, sugar, 1 teaspoon salt, 1/2 teaspoon pepper and 6 tablespoons of the oil. Mix well.
- On a rimmed baking sheet, toss bok choy with the remaining 2 tablespoons oil and season with salt and pepper, then spread in an even layer. Season chicken with salt and pepper, arrange on top of bok choy and rub chicken all over with the scallion-mustard marinade.
- Roast until chicken is cooked through and vegetables are tender, about 30 minutes.
- Serve chicken and vegetables over rice or mashed potatoes. Spoon pan juices over the chicken and garnish with scallions. Serve with lemon wedges.
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