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My review
Miso-Glazed Salmon and Bok Choy
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fiedlerbrews
"A fast recipe that will have them begging for more! Serve with rice or on a bed of noodles."
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Ingredients
35 m servings 479Original recipe yields 4 servings
- Adjust
- US
- Metric
Directions
{{model.addEditText}} Print- Stir miso, mirin, sake, brown sugar, and soy sauce in a shallow dish. Add salmon fillets; turn to coat. Marinate at room temperature, 10 to 15 minutes, or in the refrigerator for up to 2 days.
- Set oven rack about 6 inches from the heat source and preheat the oven's broiler.
- Line a baking sheet with aluminum foil. Transfer fillets onto the baking sheet, reserving marinade.
- Place bok choy in the marinade; turn to coat. Arrange bok choy next to salmon on the baking sheet, reserving marinade.
- Broil in the preheated oven until salmon is lightly charred on the edges, about 4 minutes. Flip salmon and bok choy; brush with reserved marinade. Continue cooking until salmon is browned and flakes easily with a fork, about 3 minutes. Transfer salmon to serving plates. Continue cooking bok choy until it is tender-crisp, 3 to 4 minutes more.
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Footnotes
- Cook's Notes:
- Use yellow or white miso.
- You can also barbeque the salmon, directly on the grill or in a fish basket.
- Scallops work just as well for this recipe; cook them in a skillet for 1 to 2 per side, or until cooked through.
- Partner Tip
- Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.
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2/18/2018
Made exactly as written and loved it thank you for the recipe.
2/9/2017
The roasted bok choy tossed in this marinade was perfect and I would happily make that part again, but for us the fish needed some acid and brightness. Something like rice wine vinegar instead ...
1/21/2017
I followed the instructions exactly, it was really good. It was really good!