Recipe: Miso-glazed Salmon With Baby Bok Choy

White miso, mirin and rice vinegar are available in many supermarkets and in some kosher markets as well.

Miso glazed salmon with bok choy
Miso glazed salmon with bok choy Vered Guttman

Serves 6

Cooking spray (such as Pam)
3 tablespoons white miso
3 tablespoons mirin
1 tablespoon light brown sugar
1 tablespoon soy sauce
1 teaspoon rice vinegar
Six salmon fillets 6 oz. each, skin on, about 1.5” thick
1.5 lb. baby bok choy
1 tablespoon olive oil
2 tablespoons butter, melted
1 tablespoon soy sauce
Pinch salt
1/4 teaspoon sesame oil

1.    Oven to 450 degrees. Line 2 baking sheets with aluminum foil and spray with cooking spray.
2.     In a bowl mix white miso, mirin, brown sugar, soy sauce and rice vinegar using a fork. Arrange salmon fillets on one of the baking sheets and brush each fillet with the miso marinade. Refrigerate for 20 minutes.
3.    In the meantime wash baby bok choy, dry using paper towels and slice the larger bok choy in half lengthwise. Transfer to a large bowl and mix with olive oil, melted butter and soy sauce. Spread on pan and bake in the oven for 10-12 minutes, turning once, until tender. Remove from the oven and cover loosely with aluminum foil to keep warm.
4.    Now roast the salmon in the oven for 7-9 minutes until almost done. Serve immediately with baby bok choy on the side.