GLAZED SALMON AND BOK CHOY SHEET PAN DINNER
This simple-yet-satisfying meal can be assembled and cooked in minutes on just one sheet pan; what's better than that? Pair with steamed sticky rice for a fast and filling meal.
Provided by Food Network Kitchen
Categories main-dish
Time 45m
Yield 2 servings
Number Of Ingredients 8
Steps:
- Position a rack in the center of the oven and preheat to 425 degrees F. Line a rimmed baking sheet with parchment paper. Lay the asparagus in the center of the prepared baking sheet, drizzle with 1 tablespoon olive oil and toss with 1/4 teaspoon salt and 1/8 teaspoon pepper. Roast until the asparagus just begins to change color, 5 minutes.
- Remove the baking sheet from the oven and place the bok choy to the left of the asparagus. Drizzle with the remaining 1 tablespoon of olive oil and sprinkle with the grated ginger, 1/4 teaspoon salt and 1/8 teaspoon black pepper; toss to coat. Place the salmon fillets to the right of the asparagus, spacing them evenly apart. Brush with hoisin.
- Roast until the bok choy is tender and the leaves begin to crisp, the asparagus is tender, and the salmon is cooked through yet still moist, about 12 minutes more. Divide salmon and vegetables between two plates and top with sliced scallions.
MISO-GLAZED SALMON AND BOK CHOY
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
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
GLAZED SALMON MISO SOUP RICE BOWL
Stretch just half a pound of salmon to feed four people in this satisfying miso-based soup. At only two ounces of fish per person, you may be able to spring for the ocean-friendly wild caught variety.
Provided by Food Network Kitchen
Categories main-dish
Time 45m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Preheat a broiler with a rack set 4 inches from the heating element. Line a baking sheet with foil.
- Whisk together 2 tablespoons of the soy sauce, the sugar and lemon juice in a medium bowl. Add the salmon and coat on all sides. Marinate at room temperature for 10 minutes, turning the salmon periodically. Place the salmon skin-side down on the prepared baking sheet. Broil until just cooked through, 4 to 8 minutes, depending on the thickness of the fillet. Cool enough to handle, then flake off bite-size pieces of salmon with a fork.
- Combine 6 cups water, the remaining 1 tablespoon soy sauce, the ginger and scallion whites in a large saucepan. Bring to a boil and reduce to a simmer. Simmer for 10 minutes. Remove the ginger and scallions with a slotted spoon and discard. Whisk in the miso. Add the mushrooms and bok choy, and cook until the mushrooms are tender and the bok choy leaves wilt, about 2 minutes.
- Mound 1 cup of the hot rice into four bowls. Ladle the vegetables and miso broth around the rice. Top each with some flaked salmon, sliced scallion greens, seaweed and a generous sprinkling of sesame seeds. Serve with sambal on the side if using.
MISO SALMON WITH SESAME BOK CHOY
This is an easy recipe for miso salmon served on a bed of sauteed sesame bok choy. Delicate flavors for healthy and delicious Japanese inspired meal!
Provided by Caroline Phelps
Categories Main
Time 20m
Number Of Ingredients 10
Steps:
- Slice the salmon fillet in 4 equal pieces.
- In a small bowl, whisk in miso paste, maple syrup, soy sauce and chopped garlic until well blended.
- In a ziploc bag or tupperware (with a lid), add the miso marinade and salmon pieces. Make sure the marinade evenly covers all the salmon fillets and marinate for at least 1 hour (no more than 3).
- In a pan over medium/high heat, add bok choy and sautee for 2 minutes. Add sesame oil and sesame seeds and sautee for another 2 minutes. Season with salt and pepper and transfer to a plate. Set aside.
- In a separate pan over high heat, add grapeseed oil and salmon fillets and cook on each side for about 3 minutes, or until salmon is almost cooked through - you want to pull the salmon out of the pan a little earlier because it will continue to cook away from the heat.
- Serve the miso salmon pieces on top of sesame bok choy.
Nutrition Facts : Calories 495 calories, Sugar 5.8 g, Sodium 278.1 mg, Fat 19.2 g, SaturatedFat 3.6 g, TransFat 0 g, Carbohydrate 10 g, Fiber 0.8 g, Protein 70.6 g, Cholesterol 175.9 mg
ONE-PAN MISO HONEY SALMON FOR TWO RECIPE BY TASTY
Here's what you need: white miso paste, honey, rice vinegar, garlic, ginger, pepper, salmon, asparagus, large baby bok choy, olive oil, salt, brown rice, sesame seed
Provided by Crystal Hatch
Categories Dinner
Time 30m
Yield 2 servings
Number Of Ingredients 13
Steps:
- Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
- In a small bowl, combine the miso paste, honey, rice vinegar, garlic, ginger, and pepper. Whisk until smooth.
- Place the salmon fillets skin-side down in the center of the prepared baking sheet and brush generously with the miso-honey sauce.
- Lay the asparagus on one side of the salmon and the baby bok choy on the other side. Drizzle the vegetables with olive oil and season with salt and pepper. Rub the vegetables until evenly coated.
- Bake for 10-12 minutes, or until the salmon is cooked to your liking.
- Divide the vegetables and salmon between serving plates, with rice alongside if desired. Garnish the salmon with sesame seeds and serve immediately.
- Enjoy!
Nutrition Facts : Calories 333 calories, Carbohydrate 29 grams, Fat 19 grams, Fiber 1 gram, Protein 10 grams, Sugar 26 grams
SALMON IN A PAPER BAG WITH MISO, BOK CHOY AND SHALLOTS
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
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 SOUP WITH BROCCOLI, BOK CHOY, AND ENOKI MUSHROOMS
The dish has deep and superb flavor to this zesty broth. Poaching is a pretty, gentle way of cooking the salmon.
Provided by John Siracusa
Categories Adapted Recipes Gordon Ramsay Recipes
Time 50m
Number Of Ingredients 12
Steps:
- Put the miso paste in a saucepan and whisk in the stock. Sample and add a little salt if needed. Get broth to a slow cooking simmer (don't boil too quickly, or it may detach), now add the lime leaves, chilies, and ginger.
- Cut the salmon in half widthways, then add to the stock, skin side down, and gently simmer for 8-10 minutes, basting the salmon in the liquid until cooked through.
- Detached the Bok choy leaves from the stems. Cut the stems into bite-sized portions and shred the leaves. Cut the broccoli into bite-sized pieces as well.
- Cautiously move the salmon to a plate with a fish slice and pour a small ladleful of broth over it. Bring the stock residual in the pan back to the boil.
- Place the broccoli into the broth to cook, and the next 30 seconds later place the Bok choy stems. Continue cooking for an additional 1-2 minutes, now add the shredded Bok choy leaves. Continue cooking for roughly 1 minute until Bok choy leaves are wilted. In the meantime, fragment the cooked salmon into big chunks, disposal of the skin.
- Right before serving, now place half the enoki mushrooms to the broth. Wipe your serving bowls with a little toasted sesame oil, at that point separate the leftover enoki mushrooms amongst them. Now place some flaked salmon and green vegetables to each bowl, now ladle over some broth. Serve instantly, decorated with coriander if liked.
Nutrition Facts :
MISO GINGER GLAZED SALMON
A delicious way to do salmon using just a handful of sweet and savory ingredients. Serve with brown rice and plenty of vegetables on the side.
Provided by Katie Morford
Categories Main Course
Time 20m
Number Of Ingredients 8
Steps:
- In a baking dish large enough to fit the salmon in one layer, whisk together the miso, mirin, rice wine vinegar, soy sauce, honey, and ginger.
- Put the salmon fillets in the dish and coat them in the marinade. Leave on the counter for 30 minutes, turning them a few times.
- When you are ready to cook, heat the grapeseed or canola oil in a large, heavy sauté pan over medium-high heat.
- Set the fillets skin-side down in the pan. Brush the salmon liberally with the marinade.
- Cook until the flesh of the fish turn opaque about 1/3 of the way up the side (3 to 4 minutes). Use a spatula to turn the fish. Cook on the second side for another 3 to 4 minutes until the salmon is just cooked through, keeping in mind it will continue to cook even after it's off the heat.
- Transfer to a serving plate and serve immediately.
Nutrition Facts : Calories 281 kcal, ServingSize 1 serving
MISO SALMON WITH BOK CHOY AND ASPARAGUS
GOOP Easy enough for a weeknight yet impressive enough for a dinner party, this quick salmon and spring veggie dinner has quickly become a new favorite. Make a double batch of the miso glaze and spread it on everything from chicken to veggies to tofu.https://goop.com/recipes/miso-salmon-with-bok-choy-and-asparagus/
Provided by David Hawkins
Categories < 30 Mins
Time 30m
Yield 4 , 4 serving(s)
Number Of Ingredients 14
Steps:
- Preheat the oven to 450°F.
- 1. Whisk together the first 6 ingredients in a large bowl.
- 2. Spread a rimmed (18×13-inch) half sheet pan with the tablespoon of olive oil.
- 3. Dunk the salmon in the miso glaze and arrange along one edge of the baking sheet.
- 4. Next, toss the asparagus in the glaze and arrange in one even layer in another corner of the baking sheet.
- 5. Finally, toss the bok choy with the remaining glaze and arrange in a pile in the open space on the baking sheet (don't worry about piling it up a little-it will help them steam and cook through).
- 6. Roast in the oven for 12 to 15 minutes, or until the fish is firm to the touch (if you'd like a little more color on the salmon, broil it for 2 minutes at this point).
- 7. Remove from the oven, garnish with sliced scallions and sesame seeds, and serve.
Nutrition Facts : Calories 345, Fat 17.2, SaturatedFat 2.8, Cholesterol 77.4, Sodium 847.3, Carbohydrate 8.2, Fiber 3, Sugar 2, Protein 39.2
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- Brush the salmon skin with the sesame oil. Generously season the salmon on both sides with salt and pepper and set it on the cedar plank skin side down.
- In a medium bowl, whisk the miso with the mayonnaise, sugar, lemon zest and white pepper (see Note). Spread the miso glaze evenly over the salmon. When the fire is moderately hot, set the plank in the center of the hot grate, away from the heat, and cover the grill. Cook the salmon for 20 to 30 minutes, until the fish is pink pink throughout and the glaze is golden. To test for doneness, insert a slender metal skewer in the side of the fillet for 20 seconds; it should be very hot to the touch. Transfer the salmon on the plank to a heatproof platter and serve at once.
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- In a small mixing bowl, whisk together the miso paste, soy sauce, rice vinegar, mirin, sesame oil, ginger, pepper, and green onions until well combined. Place the salmon filet into a sealable plastic bag and pour the marinade over the salmon. Marinate the salmon in the refrigerator for 30 minutes.
- Heat oven on the broil setting. Place the salmon on a foil-lined baking tray. Place on a high rack in the oven. Broil the salmon for approximately 10 minutes, or until fork tender. Watch carefully not to let the salmon burn! Garnish salmon with chopped green onions and a sprinkle of sesame seeds. Serve with a side of sticky rice, or our Baby Bok Choy with Ginger and Garlic.
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- Mix the miso, mirin, white wine, coconut aminos, ginger paste, toasted sesame oil, and lemon together. You can whisk by hand, or just pop everything in your Magic Bullet, and give it a few quick pulses. Lay the salmon filets on a plate, and brush generously with the sauce. (Reserve extra sauce to add to the salmon during the grilling process.) Refrigerate for about 20 minutes while the grill preheats to 350ºF.
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- Whisk soy, mirin, orange juice, miso paste and brown sugar together in a bowl. Transfer this marinade to a small pot and bring to the boil. Reduce by half then set aside.
- Heat 1 tbsp of vegetable oil in a large, non-stick, ovenproof frying pan till hot. Season salmon and then place skin-side up in the pan. Cook for 1 minute or so or until nicely browned. Turn salmon over, pour on the marinade and place pan in oven for 7-8 minutes or until just cooked.
- While salmon is cooking, bring a pot of salted water to the boil. Blanch bok choy for 1 minute, or until tender, then drain and refresh with cold water. Transfer to a bowl.
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- Preheat the oven to 400°. Line a rimmed half sheet pan (about 11 by 17 inches) with foil or parchment. Place the salmon, skin side down, and the bok choy on the pan in a single layer.
- In a bowl, whisk together the oyster sauce, vinegar, miso, and water until smooth. Brush the salmon pieces evenly with 2 tablespoons of the mixture. Rub the bok choy with oil and season each half with a pinch of salt. Toss the bell pepper, mushrooms, and scallions in the remaining sauce and place over the salmon.
- Transfer pan to the oven for 10 to 12 minutes or until salmon is cooked through. Sprinkle with sesame seeds if desired.
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