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!
- Author: Caroline Phelps
- 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
- 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 tablespoon grapeseed or other neutral oil
- 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