Miso-glazed roasted salmon and baby bok choy with jasmine rice

In order to bring you the best organic produce, some ingredients may differ from those depicted.

Miso-glazed roasted salmon and baby bok choy with jasmine rice

Miso-glazed roasted salmon and baby bok choy with jasmine rice

Gluten-Free Friendly, Dairy-Free

2 Servings, 540 Calories/Serving

25–35 Minutes

Salty yet sweet, white miso is milder than red or yellow miso, typically made from a mixture of fermented soybeans and rice. Stirred with mirin and coconut sugar , it makes an excellent glaze for flaky roasted salmon fillets. A simple scallion oil simmered with ginger and garlic, plus a garnish of crunchy sesame seeds, help put this easy dish over the top.

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In your bag

1 bag serves 2 (2 bags serve 4)
Sunbasket is proud to source the organic ingredients indicated below. On the rare occasion we are unable to meet our organic promise, we'll put a note in your bag.
  • ½ cup jasmine rice
  • Two 6-ounce skin-on wild Yukon River salmon fillets
  • 2 or 3 heads baby bok choy
  • Miso glaze (white miso - mirin - coconut sugar)
  • 1 teaspoon sesame seeds
  • 2 scallions
  • Fresh ginger
  • Peeled fresh garlic
  • 1 tablespoon sambal oelek (optional)

Nutrition per serving

Calories: 540, Protein: 24 g, Total Fat: 2 g, Monounsaturated Fat: 14 g, Polyunsaturated Fat: 7 g, Saturated Fat: 2 g, Cholesterol: 25 mg, Carbohydrates: 60 g, Fiber: 2 g, Added Sugar (Coconut Sugar): 1 g, Sodium: 1070 mg
Contains: fish, soy


2-serving instructions (4-serving modifications in red)

Wash produce before use


Cook the rice

Heat the oven to 425ºF.
  • In a fine-mesh strainer, rinse the rice.
In a small sauce pot, combine the rice and 1 cup lightly salted water. Bring to a boil, reduce to a simmer, cover, and cook until the rice is tender and the liquid is absorbed, 18 to 20 minutes. Fluff with a fork, cover, and keep warm.
While the rice cooks, prepare the salmon and bok choy.


Prep and roast the salmon and bok choy

  • Pat the salmon dry with a paper towel; season generously with pepper.
  • Trim the root end from the bok choy; cut the bok choy in half lengthwise.
On one end of a sheet pan, rub the salmon all over with the miso glaze and place skin side up. On the other end of the pan, toss the bok choy with 2 to 3 teaspoons oil, season with salt and pepper, and place cut side down. Roast until the salmon is opaque and flaky and the bok choy is crisp-tender, 8 to 10 minutes.
While the salmon and bok choy roast, prepare the sesame seeds and scallion oil.


Toast the sesame seeds

In a dry small frying pan over medium heat, toast the sesame seeds, stirring constantly, until browned and fragrant, 2 to 3 minutes. Transfer to a plate to cool.


Make the scallion oil

  • Trim the root ends from the scallions; thinly slice the scallions.
  • Grate or peel and finely chop enough ginger to measure 1 teaspoon.
  • Finely chop, press, or grate enough garlic to measure 1 teaspoon.
In the same pan used for the sesame seeds, warm 2 tablespoons oil over medium-low heat. Add the scallions, ginger, and garlic, season with salt and pepper, and cook, stirring occasionally, until fragrant, 3 to 5 minutes. Remove from the heat and stir in as much sambal oelek as you like.


Transfer the rice to individual plates and top with the salmon. Place the bok choy on the side and drizzle with the scallion oil. Garnish with the sesame seeds and serve.

Chef’s Tip For a crisp, caramelized salmon skin, run the fish under the broiler for 1 to 2 minutes after roasting.