Miso Glazed Salmon Recipe
Served with coconut rice and sautéed bok choy
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Ingredients
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For the Miso Glaze
For the Salmon
For the Coconut Rice
For the Sautéed Bok Choy
Method
For the Miso Glaze
- 1
Prepare the Miso Glaze
In a small bowl, whisk together miso paste, honey, soy sauce, rice vinegar, and sesame oil until smooth.
For the Salmon
- 2
Prepare the Salmon
Preheat your oven to 400°F (200°C). Season the salmon fillets with salt and black pepper. Place them on a baking sheet lined with parchment paper.
- 3
Glaze the Salmon
Brush the miso glaze over the top of each salmon fillet, ensuring they are well coated.
- 4
Bake the Salmon
Bake the salmon in the preheated oven for about 12-15 minutes, or until the salmon flakes easily with a fork.
For the Coconut Rice
- 5
Cook the Rice
In a medium saucepan, combine jasmine rice, coconut milk, water, and salt. Bring to a boil over medium heat.
- 6
Simmer the Rice
Once boiling, reduce the heat to low, cover, and simmer for about 15 minutes, or until the rice is cooked and liquid is absorbed. Remove from heat and let it sit covered for 5 minutes.
For the Sautéed Bok Choy
- 7
Prepare the Bok Choy
While the rice is cooking, wash and chop the bok choy into quarters.
- 8
Sauté the Bok Choy
In a large skillet, heat olive oil over medium heat. Add minced garlic and sauté for about 30 seconds. Then add the bok choy, salt, and black pepper. Sauté for 5-7 minutes until the bok choy is tender but still bright green.