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

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.