Miso-Glazed Salmon and Bok Choy
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Description
A fast recipe that will have them begging for more! Serve with rice or on a bed of noodles.
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
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.
Nutrition Facts
serving: 4 servings
calories: 479 kcal
carbohydrates: 31.6 g
protein: 37.4 g
saturated fat: 3.8 g
cholesterol: 83.6 mg
sodium: 1963.8 mg
fiber: 4.2 g
sugar: 21.8 g