Miso Salmon with Bok Choy
Makes 2 servings
2 salmon fillets (about 6-8 ounces each)
2 baby bok choy, halved
2 tablespoons white miso paste (or chickpea miso paste for soy free!)
1 tablespoon honey
2 tablespoons mirin
2 tablespoon coconut aminos (or tamari)
1 tablespoon sesame oil
1 tablespoon fresh ginger, grated
2 cloves garlic, minced
Sesame seeds and green onions for garnish
Cooked rice or quinoa, for serving
In a small bowl, whisk together white miso paste, honey, mirin, coconut aminos, sesame oil, grated ginger, and minced garlic to make the miso sauce.
Place the salmon fillets in a shallow dish and pour half of the miso sauce over them and flip to ensure all sides are coated. If you have time, marinate for up to 2 hours in the refrigerator but you can also cook them right away!
Remove most of the marinade from the salmon and season fillets lightly with salt.
You can either broil the salmon/bok choy on a parchment paper lined sheet tray or cook in a saute pan. If broiling, set your oven to high broil and cook the salmon until a little pink in the center, about 6-8 minutes depending on the size of your filets. If cooking in a saute pan, preheat your sauté pan over medium heat.
Place the salmon fillets in the preheated sauté pan, skin side down if they have skin. Sear for 2-3 minutes on each side until they get a nice golden brown color. (these will burn easily because of the honey in the marinade so turn down the heat as needed). Cover with a lid if needed until there is a slight pink center and flakes easily with a fork.
Remove the salmon from the pan and add the bok choy, cut side down. Cook for about 2 minutes until they start to caramelize. Drizzle a some miso sauce on top and flip to the other side for another minute or so.
Garnish with sesame seeds and green onions. Serve the salmon and bok choy over cooked rice or quinoa. Drizzle the remaining sauce on top and enjoy!