Flavorful Miso Salmon with Bok Choy

Recipe Benefits

• This Miso-Glazed Salmon with Sautéed Bok Choy is rich in calcium, omega-3 fatty acids, and antioxidants, supporting bone health and reducing inflammation.
• The recipe also balances sodium content while keeping the dish flavorful with the use of ginger, garlic, and sesame oil.
• Additionally, bok choy provides an extra dose of calcium and vitamin K, both crucial for maintaining healthy bones.

Ingredients

• 3 tablespoons miso paste
• 3 tablespoons mirin
• 1 tablespoon rice vinegar
• 1 tablespoon reduced-sodium soy sauce (or tamari for gluten-free)
• 1 tablespoon fresh ginger, minced
• Freshly ground black pepper, to taste
• 4 (5-ounce) wild-caught salmon fillets
• 1 tablespoons sesame oil, divided
• 1 garlic clove, minced
• 1 shallot, thinly sliced
• 1 bunch bok choy, chopped
• 2 scallions, finely chopped
• Sesame seeds, for garnish

Instructions

1. In a small bowl, whisk together the miso paste, mirin, rice vinegar, soy sauce, ginger, and freshly ground black pepper.
2. Pat the salmon fillets dry and place them in a shallow baking dish. Pour the marinade over the salmon, ensuring each fillet is well coated. Cover and refrigerate for 30 to 45 minutes. Remove from the refrigerator and let sit at room temperature for an additional 10 to 15 minutes before cooking.
3. Heat ½ tablespoon of sesame oil in a large sauté pan over medium heat. Add the garlic and shallot, cooking for 1 to 2 minutes until fragrant. Add the chopped bok choy, season with salt and pepper, and cook for 7 to 8 minutes until tender. Transfer the bok choy to a plate, cover, and keep warm.
4. Wipe down the pan and heat the remaining ½ tablespoon of sesame oil over medium-high heat. Place the salmon fillets in the pan, carefully not to overcrowd them. Cook the salmon for 7 to 8 minutes on one side. Flip and cook for an additional 2 to 3 minutes on the other side until cooked through. Remove from the pan and let rest for 3 to 4 minutes.
5. Divide the sautéed bok choy among 4 plates and top each with a salmon fillet. Garnish with scallions and sesame seeds. Serve warm.

Nutritional Information

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