Tuesday’s Table: Miso Maple Glazed Salmon with Braised Baby Bok Choy

I’m always trying to find new ways to prepare healthy ingredients, and this Asian twist on salmon that is rich in omega-3 fatty acid and bok choy loaded with vitamins and minerals really hit the spot!

If you aren’t used to buying miso paste, check the refrigerated section of your grocery store.  Depending on the color of miso you buy (white, red, brown, etc.) this will last in your fridge from 9 to 18 months after it’s been opened.  Not only is it great for adding to marinades like this one, but just think of all of those single servings of miso soup you could make!  Yum!!

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Miso Maple Glazed Salmon

-1, 8-10 oz salmon filet (we used a large piece, but if you have individual pieces just adjust your cooking time)

-2 Tbsp red or white miso paste

-1 Tbsp soy sauce

-1 Tbsp mirin (or substitute white wine with a pinch of sugar)

-1 Tbsp maple syrup

-1/2 tsp sesame oil

-1/4 tsp grated ginger

-sesame seeds for garnish

-green onions, sliced for garnish

Combine all ingredients except for sesame seeds and green onions in a Ziploc bag and let marinate in the refrigerator for 10 to 30 minutes.  Turn your broiler on high and cover a broiler rack or baking sheet with aluminum foil.  Place the salmon on the rack and place this about 5-7 inches away from your broiler.  Cook for 6-10 minutes or until the top begins to caramelize.  Remove from the oven and garnish with sesame seeds and green onion.

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Braised Baby Bok Choy

-5 baby bok choy, cut in half (or 1-2 regular bok choy, cut in quarters)

-2 tsp sesame oil

-2 Tbsp canola oil

-2 Tbsp rice wine vinegar

-1/4 c. water

-2 Tbsp soy sauce

-1 Tbsp brown sugar

-2 cloves garlic, grated

-2 tsp ginger, grated

-sesame seeds for garnish

-green onions sliced for garnish

While the salmon is cooking, put a large skillet on the stove-top over medium high heat.  Add the sesame and canola oil, and then add the bok choy, cut side down.  Don’t move them very much—this first step is to allow them to develop a little color.  Depending on the size of your skillet, you may have to do this in batches.  Next, with all of your bok choy in the skillet, add the rice wine vinegar and water, and let this simmer until it’s reduced by half.  While this is simmering, combine the soy sauce, brown sugar, garlic, and ginger, and add this mixture to the pan.  Toss lightly to coat the bok choy.  Garnish with sesame and green onions and enjoy!

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