Miso Glazed Salmon with Roasted Bok Choy
This succulent pan-seared and oven-finished salmon features a savory-sweet umami glaze paired with tender, charred baby bok choy for a restaurant-quality meal in under 30 minutes.
Ingredients
Ingredients
- 2 6 oz salmon fillets skin-on preferred
- 2 tbsp white miso paste also known as Shiro miso
- 1 tbsp honey or maple syrup
- 1 tbsp soy sauce low sodium recommended
- 1 tsp fresh ginger finely grated
- 1 tsp toasted sesame oil
- 4 heads baby bok choy halved lengthwise
- 1 tbsp avocado oil or any high-heat oil
- 1 tsp sesame seeds for garnish
- 1 stalk green onion thinly sliced
Notes
Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 2 days. Reheat gently in the oven at 300°F to prevent the fish from drying out. Substitution: If you cannot find baby bok choy, broccolini or asparagus make excellent alternatives. Serve alongside jasmine rice or quinoa to soak up any extra glaze.