Miso Salmon With Bok Choy and Asparagus

"GOOP Easy enough for a weeknight yet impressive enough for a dinner party, this quick salmon and spring veggie dinner has quickly become a new favorite. Make a double batch of the miso glaze and spread it on everything from chicken to veggies to tofu.https://goop.com/recipes/miso-salmon-with-bok-choy-and-asparagus/"
 
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photo by David Hawkins photo by David Hawkins
photo by David Hawkins
Ready In:
30mins
Ingredients:
14
Serves:
4
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ingredients

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directions

  • Preheat the oven to 450°F.
  • 1. Whisk together the first 6 ingredients in a large bowl.
  • 2. Spread a rimmed (18×13-inch) half sheet pan with the tablespoon of olive oil.
  • 3. Dunk the salmon in the miso glaze and arrange along one edge of the baking sheet.
  • 4. Next, toss the asparagus in the glaze and arrange in one even layer in another corner of the baking sheet.
  • 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).
  • 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).
  • 7. Remove from the oven, garnish with sliced scallions and sesame seeds, and serve.

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RECIPE SUBMITTED BY

Started washing dishes in restaurants (the Moose Lodge to be precise) at 13. Worked at a bunch of Long Island restaurants from 14 to 18, did salad prep, sous, breakfasts, line, short order and whatever role was open. Loved it, and kept cooking when I went into the Army at 18. By 22, stopped cooking for work, but still cook at home a lot. Now, I actually think I am a better cook than ever, and have even considered opening my own restaurant some day.
 
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