Miso-Glazed Salmon with Bok Choy and Rice
Get ready for a flavor explosion with this Miso-Glazed Salmon with Bok Choy and Rice recipe. The umami-rich miso paste adds depth to the juicy salmon fillets and the accompanying bok choy and rice add texture and nutrients to this dish. Perfect for a weeknight dinner or date night in!
Ingredients
Instructions
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Preheat the oven to 400°F (200°C).
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In a small bowl, whisk together the miso paste, sake, mirin, and honey.
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Season the salmon fillets with salt and pepper and spread the miso mixture over the top.
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Heat the vegetable oil in an oven-safe skillet over medium-high heat. When the skillet is hot, add the salmon fillets, skin side down. Cook until the skin is crisp, about 2-3 minutes.
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Place the skillet in the oven and bake the salmon until cooked through and the miso glaze is caramelized, about 7-10 minutes.
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In a separate skillet, heat the sesame oil over medium-high heat. Add the garlic and ginger and cook until fragrant, about 30 seconds.
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Add the bok choy to the skillet and cook until charred and wilted, about 5 minutes.
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Add the soy sauce to the skillet and stir to coat the bok choy. Remove from heat.
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To serve, divide the cooked brown rice between two bowls. Place a salmon fillet on top of each bowl of rice and add the bok choy to the side. Garnish with chopped scallions.
Serving Size 1 salmon fillet with bok choy and rice
Servings 2
- Amount Per Serving
- Calories 605kcal
- Calories from Fat 198kcal
- % Daily Value *
- Total Fat 22g34%
- Saturated Fat 3g15%
- Cholesterol 71mg24%
- Sodium 828mg35%
- Potassium 1291mg37%
- Total Carbohydrate 60g20%
- Dietary Fiber 7g29%
- Sugars 12g
- Protein 38g76%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Disclaimer
This recipe was generated by artificial intelligence and as such, you should take more care when preparing this recipe than normal. We do not guarantee or take liability for the accuracy of its ingredients, instructions, or nutritional information. Please use common sense when cooking this recipe.
