Miso Glazed Salmon with Bok Choy
Prep Time
Cooking Mode
1 lemon
6 tbsp canola oil, divided
3 tbsp maple syrup
2 tbsp miso paste
2 tsp sesame seeds
¼ tsp hot red pepper flakes
1 lb whole salmon fillet, skin-on (or 4 portions)
¼ tsp salt, divided
½ tsp coarse black pepper, divided
500g baby bok choy
1 lemon
6 tbsp canola oil, divided
3 tbsp maple syrup
2 tbsp miso paste
2 tsp sesame seeds
¼ tsp hot red pepper flakes
1 lb whole salmon fillet, skin-on (or 4 portions)
¼ tsp salt, divided
½ tsp coarse black pepper, divided
500g baby bok choy
Directions
1Preheat oven to 200°C (400°F) on convection setting. Line a baking sheet with parchment paper. Finely zest and reserve the lemon zest.
2Squeeze 2 tbsp (30 mL) lemon juice into a small bowl. Mix in ¼ cup (60 mL) of the canola oil, plus the maple syrup, miso paste, sesame seeds and red pepper flakes. Set aside.
3Cut the salmon fillet into 4 equal portions (if not already portioned). Season the pink flesh-side with half the salt and pepper. Place pieces – skin-side down – on one side of the lined baking sheet (leaving space for the bok choy). Slice each bok choy in half lengthwise. Toss with the remaining 2 tbsp (30 mL) canola oil, salt and pepper. Place bok choy – cut-sides up -- on the lined baking sheet.
4Brush half the miso mixture over the tops and sides of the salmon and the rest of the mixture on the stems and leaves of the bok choy. Roast for approx. 15 min., or until the salmon reaches an internal temperature of 70°C (158°F), bok choy stems are tender-crisp, leaves are slightly wilted and miso mixture is caramelized.
5To serve, divide bok choy onto 4 plates, top with a portion of salmon. Drizzle with the pan juices and garnish with reserved lemon zest.
Tips
1
If using full-size bok choy, cut off the bottom 4 in. (10 cm) of white stalks (keeping them intact as a “bulb”), slice the bulb lengthwise into halves, quarters or sixths, depending on the size of the bulb, then proceed with recipe to cook both the bulb sections and leaves.
Disclaimer
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Personal Note
Personal Note
