Sticky Miso-Glazed Salmon with Sesame Bok Choy
30 min · Medium
#fit#high-protein#japanese#quick
Weeknight dinner that tastes like a treat: salmon lacquered in a sweet-salty white miso glaze that blisters and caramelises under the grill, served over rice with quick sesame-slicked bok choy. On the table in half an hour, no takeaway required.
Ingredientsfor 4 portions
- 600 g Salmon Fillets, Raw, 4 fillets, skin on
- 3 tbsp White Miso
- 2 tbsp Honey
- 2 tbsp Soy Sauce
- 1 tbsp Sesame Oil
- 3 clove Garlic, minced
- 1 tbsp Ginger, grated
- 400 g Bok Choy, halved lengthwise
- 2 tbsp Sesame Seeds
- 200 g Jasmine White Rice, uncooked
Steps
- Start the rice cooking so it's ready when the salmon comes off the heat. Heat the grill (broiler) to high and line a tray with foil.
- Whisk the white miso, honey and half the soy sauce into a smooth, glossy glaze.
- Pat the salmon dry, sit it skin-side down on the tray and brush thickly with the glaze. Grill for 6–8 minutes until the top is deeply caramelised and lacquered and the flesh flakes easily — watch closely near the end so the sugars don't scorch.
- While the salmon grills, heat the sesame oil in a wide pan over high heat and add the garlic and ginger. Sizzle for 30 seconds until fragrant but not browned.
- Add the bok choy and the remaining soy sauce and stir-fry for 2–3 minutes until the stems are crisp-tender and the leaves just wilted.
- Serve the glazed salmon over rice with the sesame bok choy alongside, showered with toasted sesame seeds.
