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.
1 Comment
**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
⸻
**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.