Miso-Glazed Salmon

Tender salmon fillets brushed with a savory-sweet miso glaze, served with fragrant jasmine rice and sautéed bok choy. Finished with extra glaze drizzled over the salmon and a sprinkle of sesame seeds for an elegant, flavorful meal.

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Ingredients:

For the Salmon & Glaze:

• 4 salmon fillets (about 150g each)

• 3 tbsp white miso paste

• 2 tbsp soy sauce

• 2 tbsp mirin

• 1 tbsp rice vinegar

• 1 tbsp honey or maple syrup

• 1 tsp grated fresh ginger

• 1 garlic clove, minced

For the Sides:

• 300g jasmine rice

• 300g bok choy, halved lengthwise

• 1 tbsp sesame oil (for bok choy)

• 1 tbsp soy sauce (for bok choy)

For Garnish:

• 1 tbsp toasted sesame seeds

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Instructions:

1. Prepare the Glaze and Salmon
   In a bowl, whisk together miso paste, soy sauce, mirin, rice vinegar, honey, ginger, and garlic. Brush salmon fillets generously with the glaze and let marinate for 15–20 minutes.
2. Cook the Rice and Bok Choy
   Cook jasmine rice according to package instructions. In a skillet over medium heat, warm sesame oil and sauté bok choy for 3–4 minutes until just tender. Add soy sauce, toss to coat, and remove from heat.
3. Bake or Broil the Salmon
   Preheat oven to 200°C (400°F) or broiler on high. Place salmon on a baking sheet lined with parchment and cook for 10–12 minutes, or until the fish flakes easily. Brush with additional glaze before serving.
4. Plate and Garnish
   Arrange jasmine rice and bok choy on a plate. Place salmon on top or beside the rice, drizzle with remaining glaze, and sprinkle with sesame seeds.

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Nutrition (per serving):

• Calories: 560 kcal

• Carbohydrates: 45 g

• Fat: 20 g

• Protein: 40 g