Miso Salmon With Bok Choy And Asparagus Recipe

Name: Miso Salmon With Bok Choy And Asparagus
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons white miso; 2 teaspoons toasted sesame oil; 2 teaspoons rice wine vinegar; 1 tablespoon tamari soy sauce; 1 teaspoon tamari soy sauce; 1 tablespoon mirin; 1 teaspoon mirin; 2 teaspoons fresh ginger; 1 tablespoon olive oil; 4 (6 ounce) salmon fillets, skin removed; 12 asparagus spears, tough ends removed; 4 bunches baby bok choy, rinsed well and cut lengthwise into quarters; 2 scallions, thinly sliced; 2 tablespoons toasted sesame seeds

Servings: persons

2 tablespoons white miso
2 teaspoons toasted sesame oil
2 teaspoons rice wine vinegar
1 tablespoon tamari soy sauce
1 teaspoon tamari soy sauce
1 tablespoon mirin
1 teaspoon mirin
2 teaspoons fresh ginger
1 tablespoon olive oil
4 (6 ounce) salmon fillets, skin removed
12 asparagus spears, tough ends removed
4 bunches baby bok choy, rinsed well and cut lengthwise into quarters
2 scallions, thinly sliced
2 tablespoons toasted sesame seeds

1
Preheat the oven to 450u00b0F.
2
1. Whisk together the first 6 ingredients in a large bowl.
3
2. Spread a rimmed (18x13-inch) half sheet pan with the tablespoon of olive oil.
4
3. Dunk the salmon in the miso glaze and arrange along one edge of the baking sheet.
5
4. Next, toss the asparagus in the glaze and arrange in one even layer in another corner of the baking sheet.
6
5. Finally, toss the bok choy with the remaining glaze and arrange in a pile in the open space on the baking sheet (don't worry about piling it up a little-it will help them steam and cook through).
7
6. Roast in the oven for 12 to 15 minutes, or until the fish is firm to the touch (if you'd like a little more color on the salmon, broil it for 2 minutes at this point).
8
7. Remove from the oven, garnish with sliced scallions and sesame seeds, and serve.

371

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 14 ingredients. The key ingredients include: 2 tablespoons white miso, 2 teaspoons toasted sesame oil, 2 teaspoons rice wine vinegar, 1 tablespoon tamari soy sauce, and more.

Yes, Miso Salmon With Bok Choy And Asparagus falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Miso Salmon With Bok Choy And Asparagus

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions