Miso Glazed Salmon With White Rice and Bok Choy
I am so excited to share my very first recipe with you all! I feel like I’m having a moment here, because I have been thinking about blogging recipes for such a long time now. I am thrilled that this is coming to fruition. Thank you for being here! Okay, enough gushing, we’re moving on to the recipe.
This is the oldest recipe I have in my arsenal. I have been making miso salmon for years now and it’s one that everyone in my family loves. It’s the one I will whip out when we have company over since it is so easy and simple to make. I don’t have to stress over creating some fancy, complicated dish. I know I can do this one and I know it’s delicious!
If you have ever been to the Cheesecake Factory, they have miso glaze salmon on their menu that is so exquisite! (Side note, my heart goes out to them during this COVID 19 time, as well as all restaurants whose businesses are suffering while this pandemic is happening).
It was this dish that inspired me to come up with my own version as it hands down one of the best items on their menu in my opinion. The restaurant serves their miso glazed salmon with a sweet, creamy sauce and snow peas. I on the other hand, don’t have a sauce and I usually use bok choy as the side vegetable because I love it so much! You can choose any type of vegetable you like with this dish as the star of the show is the miso glaze I pour on top of the fish.
Another thing is I use farm-raised salmon. Yes, I know it isn’t as healthy as Sockeye or wild salmon, but it is what my family likes best. If you choose to go with the wild sockeye option, then you might want to decrease the cooking time by a few minutes as the fish tends to be much thinner than the farm raised.
Let’s begin with the ingredients. You will need:
For the Salmon:
4 Farm-Raised Salmon Filets (skin on)
2 Tbs. White Miso Paste
1 Tbs. Sugar
2-3 Tbs. Chardonnay (you can substitute Chardonnay with Sherry or any sweet wine. Use water if you prefer not to use any alcohol).
For the Bok Choy:
6 Bunches of Baby Boy Choy
3-4 Tbs. Low-Sodium Soy Sauce
1 Tsp. White Sugar
2-3 Tbs. Sesame Seed Oil
2 Cloves of Garlic (or more if you’re like me and prefer a lot!)
For the Side:
1 C. White Rice (you can substitute white rice for brown or any other grain you prefer).
Let’s Get Cooking!
Pre-heat oven to 375 degrees farenheit.
Begin cooking your rice according to the instructions. (I typically place 1 cup of rice to 1 3/4 cups of water into the rice cooker).
Lay your salmon filets skin side down on a baking sheet lined with aluminum foil. (Don’t grease the sheet as it helps the skin to peel off the fish easily after cooking).
Prepare your miso glaze by combining the miso paste, Chardonnay, and sugar together in a bowl. Mix till smooth.
5. Top your salmon with the glaze.
6. Wash your bok choy and cut the bottoms off.
7. Chop your 2 cloves of garlic.
8. In a separate bowl, mix your soy sauce, chopped garlic, sugar, and sesame seed oil together.
9. Place the bok choy on your newly lined baking sheet and pour the mixture on top. Give it a toss.
10. Place salmon and bok choy into the oven. (I have the salmon on the top rack and bok choy on the bottom). Bake at 375 F for 7 minutes
11. After 7 minutes, switch your oven to broil on high. Set your timer for 3 minutes.
12. When 3 minutes is up, flip your baking sheet around and broil again for 2 more minutes. (You may need to babysit the salmon and keep an eye on the caramelizing process depending on your oven)
(FYI you want to leave the bok choy on the bottom rack of the oven while you are broiling the salmon on top. Take everything out once the salmon is done broiling).
If you give this recipe a go, I would love to hear from you on how it went! It’s a winner in my household. Thank you so much for visiting my site!