Miso-glazed roasted salmon and baby bok choy with jasmine rice
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.
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)
Cook the rice
- In a fine-mesh strainer, rinse the rice.
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.
While the salmon and bok choy roast, prepare the sesame seeds and scallion oil.
Toast the sesame seeds
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.
Chef’s Tip For a crisp, caramelized salmon skin, run the fish under the broiler for 1 to 2 minutes after roasting.
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