Description
A quick and flavorful miso glazed salmon served with sesame stir-fried bok choy, ready in just 20 minutes. This dish balances sweet, salty, and umami flavors with fresh, crunchy greens for a healthy and satisfying meal.
Ingredients
- 4 salmon fillets (about 6 oz / 170g each), skin-on if possible
- 3 tablespoons white miso paste (45g)
- 2 tablespoons soy sauce (30ml), low-sodium preferred
- 1 tablespoon honey (20g), or maple syrup as substitute
- 1 tablespoon rice vinegar (15ml)
- 2 cloves garlic, minced (about 2 teaspoons)
- 1 teaspoon fresh ginger, grated (about 5g)
- 2 teaspoons sesame oil (10ml)
- 1 pound bok choy (450g), halved or quartered
- 1 tablespoon toasted sesame seeds (9g)
- 2 green onions, thinly sliced
- 2 tablespoons vegetable oil (30ml)
Instructions
- In a small bowl, whisk together white miso paste, soy sauce, honey, rice vinegar, minced garlic, and grated ginger until smooth. Set aside.
- Rinse bok choy well and cut each head in half lengthwise or quarters if large. Set aside.
- Heat 1 tablespoon vegetable oil in a large skillet over medium-high heat. When hot, add salmon fillets skin-side down. Press lightly with a spatula to crisp skin. Cook undisturbed for 4-5 minutes until skin is golden and crisp.
- Flip salmon and cook for 1-2 more minutes. Spoon miso glaze generously over salmon, allowing it to warm and caramelize. Remove salmon from skillet and tent with foil to keep warm.
- In the same skillet, heat remaining 1 tablespoon vegetable oil and add sesame oil. Add bok choy cut side down and stir-fry for about 3 minutes until edges are charred and leaves wilt.
- Season bok choy with salt and pepper, then sprinkle toasted sesame seeds and sliced green onions on top. Toss to combine.
- Serve salmon alongside sesame bok choy. Drizzle any leftover glaze from the pan over the salmon. Optionally, add extra sesame seeds and green onions for garnish.
Notes
[‘Do not overcook the salmon; remove from heat as soon as it flakes easily with a fork.’, ‘Toast sesame seeds before using to enhance nuttiness and crunch.’, ‘Use fresh garlic and ginger for best flavor.’, ‘Save pan drippings after searing salmon to add flavor to bok choy.’, ‘Let salmon sit at room temperature for 10-15 minutes before cooking for even cooking.’, ‘Can substitute bok choy with baby spinach or kale, adjusting cooking time accordingly.’, ‘Glaze can be made up to 2 days ahead and stored in the fridge; bring to room temperature before use.’, ‘For gluten-free, use tamari or coconut aminos instead of soy sauce.’, ‘Leftovers keep up to 3 days in the fridge; reheat gently with a splash of water or oil.’]
- Prep Time: 7 minutes
- Cook Time: 13 minutes
- Category: Main Course
- Cuisine: Asian
Nutrition
- Serving Size: 1 salmon fillet with
- Calories: 350
- Sugar: 5
- Sodium: 650
- Fat: 20
- Saturated Fat: 3
- Carbohydrates: 8
- Fiber: 2
- Protein: 32
Keywords: miso glazed salmon, sesame bok choy, quick dinner, healthy salmon recipe, umami glaze, weeknight meal, easy salmon recipe