Recipes Main Courses Seafood Miso-Glazed Salmon with Bok Choy

Miso-Glazed Salmon with Bok Choy

Miso-Glazed Salmon with Bok Choy is rated 3.5 out of 5 by 2.
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Prep Time: 10 minutes
Cook Time: 8 minutes
Servings: 4

This recipe calls for miso, a fermented soybean paste that is commonly used in Japanese cooking. Look for white or yellow miso, which has a mellower flavor than darker versions.

Ingredients:

  • 1/2 cup white or yellow miso
  • 1/3 cup mirin or dry sherry
  • 1/4 cup sake or dry white wine
  • 3 Tbs. firmly packed light brown sugar
  • 2 Tbs. soy sauce
  • 4 salmon fillets, about 1 1/2 lb. total, skin removed
  • 2 or 3 heads baby bok choy, cut in half lengthwise

Directions:

Marinate the fish
In a shallow glass or ceramic dish just large enough to hold the salmon fillets in a single layer, stir together the miso, mirin, sake, brown sugar and soy sauce. Add the salmon to the marinade and turn to coat. Let stand at room temperature for 10 minutes, turning the fillets occasionally. Or, cover and marinate in the refrigerator for up to 2 days.

Cook the fish
Preheat a broiler.

Remove the fillets from the marinade, reserving the marinade. Place the fillets on a foil-lined rimmed baking sheet or broiler pan. Add the bok choy to the reserved marinade and turn to coat. Remove the bok choy, reserving the marinade, and arrange the bok choy around the salmon.

Broil until the fillets and bok choy are caramelized and lightly charred on the edges, 3 to 4 minutes. Carefully turn the fillets and bok choy over and brush with the reserved marinade. Broil until the salmon is slightly charred on the outside and just cooked through and the bok choy is crisp-tender, 3 to 4 minutes more. Divide the salmon and bok choy among 4 plates and serve immediately. Serves 4.

Adapted from Williams-Sonoma Food Made Fast Series, Weeknight, by Melanie Barnard (Oxmoor House, 2006).

Rated 5 out of 5 by from Fabulous taste with a few tweeks Made this for a holiday dinner as the first course on a bed of jasmine rice. I substituted miso for the miso soup that comes in a powder form from my supermarket. I also doubled the recipe and made a reduction of the sauce (kept cooking over low heat until it was like a glaze on the back of a wooden spoon. ) I glazed the salmon with some of it and placed it in the oven. The remainder I used as sauce to drip over the salmon and rice. It was absolutely delicious !
Date published: 2014-10-05
Rated 2 out of 5 by from Disappointed I love cooking salmon and have cooked salmon with recipes similar to this one in the past and it tasted very good. Ii decided to give this a try. I followed it exactly as it was written but I find the salmon too dry and the vegetable too salty. I ended up adding a bit of olive oil to perk up the flavor. I won't make it again.
Date published: 2013-08-01
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