Miso-Glazed Salmon and Bok Choy recipe

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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

Nutrition Info

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
servingSize: -
sodium: 1963.8 mg
sugar: 21.8 g
transFat: : -
unsaturatedFat: : -

Directions

  1. 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.

  2. Set oven rack about 6 inches from the heat source and preheat the oven's broiler.

  3. Line a baking sheet with aluminum foil. Transfer fillets onto the baking sheet, reserving marinade.

  4. Place bok choy in the marinade, turn to coat. Arrange bok choy next to salmon on the baking sheet, reserving marinade.

  5. 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.

Recipe Yield

4 servings

Recipe Note

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

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