Miso Salmon with Bok Choy
Makes 2 Serving
Ingredients
- 2 salmon fillets about 6-8 ounces each
- 2 baby bok choy halved
- 2 tablespoons white miso paste or chickpea miso paste for soy free!
- 1 tablespoon honey
- 2 tablespoons mirin
- 2 tablespoon coconut aminos or tamari
- 1 tablespoon sesame oil
- 1 tablespoon fresh ginger grated
- 2 cloves garlic minced
- Sesame seeds and green onions for garnish
- Cooked rice or quinoa for serving
Instructions
- DirectionsIn a small bowl, whisk together white miso paste, honey, mirin, coconut aminos, sesame oil, grated ginger, and minced garlic to make the miso sauce.
- Place the salmon fillets in a shallow dish and pour half of the miso sauce over them and flip to ensure all sides are coated. If you have time, marinate for up to 2 hours in the refrigerator but you can also cook them right away!
- Remove most of the marinade from the salmon and season fillets lightly with salt.
- You can either broil the salmon/bok choy on a parchment paper lined sheet tray or cook in a saute pan. If broiling, set your oven to high broil and cook the salmon until a little pink in the center, about 6-8 minutes depending on the size of your filets. If cooking in a saute pan, preheat your sauté pan over medium heat.
- Place the salmon fillets in the preheated sauté pan, skin side down if they have skin. Sear for 2-3 minutes on each side until they get a nice golden brown color. (these will burn easily because of the honey in the marinade so turn down the heat as needed). Cover with a lid if needed until there is a slight pink center and flakes easily with a fork.
- Remove the salmon from the pan and add the bok choy, cut side down. Cook for about 2 minutes until they start to caramelize. Drizzle a some miso sauce on top and flip to the other side for another minute or so.
- Garnish with sesame seeds and green onions. Serve the salmon and bok choy over cooked rice or quinoa. Drizzle the remaining sauce on top and enjoy!
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