Miso-Glazed Salmon with Sesame Udon and Sautéed Bok Choy

Ingredients & Substitutes

Instructions

1. 1

   Prepare the miso glaze by whisking together 2 tablespoons of white miso paste, 1 tablespoon of mirin, 1 tablespoon of sake, 1 teaspoon of soy sauce, and 1 tablespoon of sesame oil in a small bowl.

2. 2

   Pat 2 (6 oz each) salmon fillets dry with paper towels and brush liberally with half of the prepared miso glaze.

3. 3

   Preheat your oven to 400°F (200°C) and bake the salmon for 12-15 minutes, or until cooked through and flaky, basting with more glaze halfway through cooking if desired.

4. 4

   While the salmon bakes, cook 8 oz of udon noodles according to package directions, then drain and toss with a splash of sesame oil to prevent sticking.

5. 5

   Heat 1 tablespoon of vegetable oil in a large skillet over medium-high heat, then add 2 minced garlic cloves and 1 inch of grated ginger, sautéing for 30 seconds until fragrant.

6. 6

   Add 4 heads of chopped bok choy to the skillet and sauté for 3-5 minutes until the leaves are wilted and the stems are tender-crisp.

7. 7

   Serve the cooked miso-glazed salmon fillets over the sesame udon noodles and alongside the sautéed bok choy, garnishing with 1 teaspoon of toasted sesame seeds.