Miso Salmon With Bok Choy and Asparagus
photo by David Hawkins
- Ready In:
- 30mins
- Ingredients:
- 14
- Serves:
-
4
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
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
David Hawkins
Newport Beach, California
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.