Best Microwave Baby Bok Choy With Miso Sauce Recipes

MISO-GLAZED SALMON AND BOK CHOY

Miso-Glazed Salmon and Bok Choy image

A fast recipe that will have them begging for more! Serve with rice or on a bed of noodles.

Provided by fiedlerbrews

Categories Main Dish Recipes Seafood Main Dish Recipes Salmon Broiled Salmon Recipes

Time 35m

Yield 4

Number Of Ingredients 7

Ingredients

½ cup miso
⅓ cup mirin (Japanese sweet rice wine)
¼ cup sake (Japanese rice wine)
3 tablespoons firmly packed brown sugar
2 tablespoons soy sauce
1 ½ pounds salmon fillets
2 heads baby bok choy, halved lengthwise, or more to taste

Steps:

Stir miso, mirin, sake, brown sugar, and soy sauce in a shallow dish. Add salmon fillets; turn to coat. Marinate at room temperature, 10 to 15 minutes, or in the refrigerator for up to 2 days.
Set oven rack about 6 inches from the heat source and preheat the oven's broiler.
Line a baking sheet with aluminum foil. Transfer fillets onto the baking sheet, reserving marinade.
Place bok choy in the marinade; turn to coat. Arrange bok choy next to salmon on the baking sheet, reserving marinade.
Broil in the preheated oven until salmon is lightly charred on the edges, about 4 minutes. Flip salmon and bok choy; brush with reserved marinade. Continue cooking until salmon is browned and flakes easily with a fork, about 3 minutes. Transfer salmon to serving plates. Continue cooking bok choy until it is tender-crisp, 3 to 4 minutes more.

Nutrition Facts : Calories 479 calories, Carbohydrate 31.6 g, Cholesterol 83.6 mg, Fat 18.9 g, Fiber 4.2 g, Protein 37.4 g, SaturatedFat 3.8 g, Sodium 1963.8 mg, Sugar 21.8 g

GRILLED BABY BOK CHOY WITH MISO BUTTER

Grilled Baby Bok Choy with Miso Butter image

Provided by Laura B. Russell

Yield Serves 4

Number Of Ingredients 7

Ingredients

1 1/2 pounds baby bok choy (about 6 heads) or Shanghai bok choy
3 tablespoons unsalted butter, at room temperature
3 tablespoons white or yellow miso paste
2 tablespoons olive oil
1 tablespoon freshly squeezed lemon juice
Pinch of kosher salt
Freshly ground black pepper

Steps:

Cut the leaves away from the bok choy stalks. Halve the stalks lengthwise. Rinse the leaves and stalks well, then pat dry to remove any excess water. In a small bowl, mix together the butter and miso with a fork until well combined. Set aside.
Prepare a medium-hot fire in a charcoal or gas grill. Put the bok choy stalks in a large bowl. Using your hands (or a fork), coat the bok choy with the miso butter. Arrange the bok choy, cut side down, on the grill grate. (If you have a grill screen, set it on top of the grate before adding the bok choy, to keep the stalks from falling through the gaps.) Close the lid and grill for about 5 minutes, until golden brown on the underside. Turn the bok choy with tongs, re-cover, and grill for 5 to 6 minutes more, until golden and crisp-tender.
While the stalks are cooking, stack the bok choy leaves and roll them up lengthwise into a cigar shape. Slice the leaves crosswise into thin shreds. Make a bed of the shredded leaves on a serving platter. Drizzle the leaves with the oil and lemon juice, sprinkle with the salt and 1/4 teaspoon pepper, and toss to combine.
Put the grilled bok choy on the dressed salad to wilt the leaves; sprinkle additional pepper over the bok choy. Serve immediately.