Best Miso Salmon With Bok Choy And Asparagus 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

MISO SALMON

Miso Salmon image

Make and share this Miso Salmon recipe from Food.com.

Provided by AmandaInOz

Categories Healthy

Time 20m

Yield 2 serving(s)

Number Of Ingredients 9

Ingredients

16 ounces salmon fillets (1-inch thick)
1/4 cup miso
1/4 cup rice vinegar
1/4 cup sake
2 tablespoons light brown sugar
2 tablespoons sugar
1 tablespoon soy sauce
1 teaspoon freshly grated gingerroot
1/2 cup panko breadcrumbs

Steps:

In shallow dish, combine miso, rice vinegar, sake, light brown sugar, sugar, soy sauce and ginger to create marinade. Place salmon skin up into dish and marinade for at least 30 minutes and up to 2 hours.
Preheat oven to 400°F.
Remove salmon and shake off excess marinade. Place fish meat up on baking dish or roasting pan lined with aluminum foil and bake for about 10-12 minutes. Toast bread crumbs in non-stick pan for about 2 minutes till golden brown and then sprinkle on top of salmon about 2 minutes before fish is done. In small saucepan, warm the leftover marinade into a condensed sauce and drizzle on or around your salmon.

Nutrition Facts : Calories 579.9, Fat 11.2, SaturatedFat 2, Cholesterol 116.7, Sodium 2111.7, Carbohydrate 56.5, Fiber 3.1, Sugar 29.8, Protein 53.4

SALMON IN A PAPER BAG WITH MISO, BOK CHOY AND SHALLOTS

Salmon in a Paper Bag With Miso, Bok Choy and Shallots image

Make and share this Salmon in a Paper Bag With Miso, Bok Choy and Shallots recipe from Food.com.

Provided by norasingley

Categories < 30 Mins

Time 17m

Yield 2 serving(s)

Number Of Ingredients 10

Ingredients

two skin-on salmon fillet (6-ounce)
kosher salt & freshly ground black pepper
2 tablespoons white miso
2 tablespoons rice wine vinegar
1 teaspoon sesame oil
1 tablespoon minced ginger
1 tablespoon unsalted butter, softened
2 shallots, peeled and thinly sliced
2 bok choy, quartered
toasted sesame seeds, for serving

Steps:

Preheat oven to 400 degrees. Season salmon lightly with salt and pepper. In a small bowl, whisk to combine miso, rice wine vinegar, sesame oil, and ginger. Add butter and whisk to combine. Season to taste with salt and pepper.
Divide shallots and bok choy between two small brown paper lunch bags. Place salmon filets on top. Carefully spoon or brush miso mixture over salmon, allowing excess to drip off and coat vegetables underneath. Fold bags to close tightly and carefully place on a rimmed baking sheet. Transfer to oven and bake until bags are puffed and slightly charred, 8 minutes for medium-rare. Remove from oven and open bags immediately to prevent overcooking by slicing the tops with a knife or scissors. Be careful, as hot steam will escape.
Serve immediately, garnished with sesame seeds.

Nutrition Facts : Calories 231, Fat 10.8, SaturatedFat 4.4, Cholesterol 15.3, Sodium 1190.3, Carbohydrate 26.8, Fiber 9.4, Sugar 11, Protein 15.2

MISO SALMON WITH ASPARAGUS AND CARROTS

Miso Salmon with Asparagus and Carrots image

A couple spoonfuls of miso deliver big flavor to steamed salmon, asparagus, and carrots in this healthy weeknight supper. The fish and vegetables are served on a bed of gingery, lemony couscous.

Provided by Martha Stewart

Categories Food & Cooking Ingredients Seafood Recipes Salmon Recipes

Time 45m

Number Of Ingredients 10

Ingredients

1 cup couscous
Kosher salt and freshly ground pepper
2 1/2 teaspoons finely grated ginger (from a peeled 1-inch piece)
1 1/2 teaspoons finely grated lemon zest, plus wedges for serving
2 tablespoons unsalted butter
1 bunch scallions, white and light-green parts cut into 1-inch pieces, dark-green tops thinly sliced
4 carrots, peeled and cut on the bias into 1/2-inch pieces (1 1/2 cups)
2 tablespoons white or yellow miso
4 boneless, skinless salmon fillets (each 1 inch thick)
1 pound asparagus, trimmed

Steps:

Bring 1 cup water to a boil in a small pot. Add couscous, 1/4 teaspoon salt, and 1 teaspoon ginger. Remove from heat, cover, and let stand 5 minutes. Add 1/2 teaspoon zest; fluff with a fork.
Melt butter in a large straight-sided skillet over medium-high heat. Add white and light-green parts of scallions; cook 30 seconds. Add carrots, miso, and remaining 1 1/2 teaspoons ginger. Whisk in 1 cup water; bring to a boil, then cover, reduce heat to low, and simmer 3 minutes.
Season fish with salt, pepper, and remaining 1 teaspoon zest. Add to skillet with asparagus, cover, and cook 5 to 6 minutes. Serve over couscous, sprinkled with scallion tops, with lemon wedges alongside.