This is an easy recipe for miso salmon served on a bed of sauteed sesame bok choy. Healthy and delicious!
Miso Salmon with Sesame Bok Choy
Marinating is such a wonderful way to infuse lots of flavor into proteins, especially if you don’t have the time to cook a laborious meal in the kitchen. We see Bobby Flay do it all the time on tv and it’s a method that’s especially popular during barbecue season! Making miso salmon only requires four ingredients: red miso paste, maple syrup (or honey), soy sauce (or tamari for gluten intolerance) and chopped garlic. Easy! You can cook or grill the salmon and enjoy it on a bed of quickly pan fried bok choy with toasted sesame oil.
Playing with different flavor profiles when you have an already delicious protein like salmon is a lot of fun. Dressing it up and altering its flavor can turn a simple looking dish into something so interesting. The flavors of this miso salmon recipe are mild; a little sweet and savory with an overall nuttiness coming from the sesame bok choy. It’s easy to eat and doesn’t overwhelm the palate.
Miso salmon can keep in the fridge for a couple of days or can be shredded and used as a topping for rice – a common way to eat salmon in Japan.
You can serve this miso salmon with sesame bok choy with a refreshing summer rainbow salad, an bright arugula salad with soy lime vinaigrette, with a quick Japanese cabbage salad or with rice and a cold glass of mint lemonade. The options are endless!Print
Miso Salmon with Sesame Bok Choy
This is an easy recipe for miso salmon served on a bed of sauteed sesame bok choy. Delicate flavors for healthy and delicious Japanese inspired meal!
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 4 people 1x
- Category: Main
- Cuisine: Japanese
- 1 pound skinless and boneless salmon fillet
- 1 tablespoon grapeseed or other neutral oil
- 2 tablespoons white or red miso paste
- 1 tablespoon maple syrup or honey
- 1 tablespoon soy sauce
- 2 cloves garlic (minced)
- 2 cups bok choy or baby bok choy (roughly chopped)
- 1 teaspoon toasted sesame oil
- salt and pepper to taste
- 1 tablespoon sesame seeds
- Slice the salmon fillet in 4 equal pieces.
- In a small bowl, whisk in miso paste, maple syrup, soy sauce and chopped garlic until well blended.
- In a ziploc bag or tupperware (with a lid), add the miso marinade and salmon pieces. Make sure the marinade evenly covers all the salmon fillets and marinate for at least 1 hour (no more than 3).
- In a pan over medium/high heat, add bok choy and sautee for 2 minutes. Add sesame oil and sesame seeds and sautee for another 2 minutes. Season with salt and pepper and transfer to a plate. Set aside.
- In a separate pan over high heat, add grapeseed oil and salmon fillets and cook on each side for about 3 minutes, or until salmon is almost cooked through – you want to pull the salmon out of the pan a little earlier because it will continue to cook away from the heat.
- Serve the miso salmon pieces on top of sesame bok choy.
- Serving Size:
- Calories: 495
- Sugar: 5.8 g
- Sodium: 278.1 mg
- Fat: 19.2 g
- Saturated Fat: 3.6 g
- Carbohydrates: 10 g
- Fiber: 0.8 g
- Protein: 70.6 g
- Cholesterol: 175.9 mg
Keywords: recipe, seafood, Asian