Miso-Glazed Salmon with Sesame-Ginger Bok Choy

Ingredients & Substitutes

Instructions

1. 1

   In a small bowl, whisk together 2 tablespoons of white miso paste, 1 tablespoon of mirin, 1 tablespoon of soy sauce, 1 teaspoon of brown sugar, 1 tablespoon of sesame oil, 1 teaspoon of grated fresh ginger, and 2 minced cloves of garlic to create the miso glaze.

2. 2

   Place 2 (6 oz each) salmon fillets in a shallow dish, pour half of the miso glaze over the salmon, ensuring both sides are coated, and let them marinate for 10 minutes at room temperature.

3. 3

   Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.

4. 4

   Arrange the marinated salmon fillets skin-side down on the prepared baking sheet and bake for 12-15 minutes, or until cooked through and flaky.

5. 5

   While the salmon bakes, heat an additional 1 teaspoon of sesame oil in a large skillet or wok over medium-high heat.

6. 6

   Add 4 halved heads of baby bok choy to the hot skillet, sauté for 3-5 minutes until tender-crisp, then pour the remaining miso glaze over the bok choy and toss to coat.

7. 7

   Serve the cooked miso-glazed salmon immediately alongside the sesame-ginger bok choy, garnished with 1 teaspoon of toasted sesame seeds.