Name: Miso-Glazed Salmon and Bok Choy
Prep time: 15 min
Cook time: 15 min
Yield: 4
Ingredients: Miso - ½ cup; Mirin (Japanese sweet rice wine) - ⅓ cup; Sake (Japanese rice wine) - ¼ cup; Firmly packed brown sugar - 3 tablespoons; Soy sauce - 2 tablespoons; Salmon fillets - 1 ½ pounds; Baby bok choy, halved lengthwise, or more to taste - 2 heads

Recipe information

Cooking:

15 min.

Servings per container:

Source:

More details

Ingredients for - Miso-Glazed Salmon and Bok Choy

1. Miso - ½ cup

2. Mirin (Japanese sweet rice wine) - ⅓ cup

3. Sake (Japanese rice wine) - ¼ cup

4. Firmly packed brown sugar - 3 tablespoons

5. Soy sauce - 2 tablespoons

6. Salmon fillets - 1 ½ pounds

7. Baby bok choy, halved lengthwise, or more to taste - 2 heads

How to cook deliciously - Miso-Glazed Salmon and Bok Choy

1. Stage

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. Stage

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

3. Stage

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

4. Stage

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

5. Stage

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.