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!!

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.

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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Spicy Beef Bowls with Miso Dressing

It’s starting to heat up in Atlanta, which is definitely putting me in the mood for tropical flavors…or maybe I’m just jealous of Caroline’s trip to Jamaica!  Either way, a dish full of fresh mangoes, cooling avocados, and spicy marinated beef is sure to satisfy…and an ice cold rum cocktail on the side doesn’t hurt either!

Spicy Beef Bowls with Miso Dressing

The Beef:

-1 lb thinly sliced sirloin

-3 Tbsp tamari/soy sauce

-3 Tbsp brown sugar

-2 Tbsp rice vinegar

-2 Tbsp canola oil

-1/4 tsp garlic powder

-1/4 tsp ground ginger

-1/4 cayenne pepper

The Miso Dressing:

-2 Tbsp brown miso

-3 Tbsp canola oil

-1 Tbsp rice vinegar

-juice of 1/2 a lemon

-3 cloves of garlic

-1 inch of ginger

-1 Tbsp honey

-2 tsp tamari/soy sauce

The Add Ons:

-green onions

-mango

-cucumbers

-avocado

-cashews

-rice

Add all of the ingredients for the beef into a large Ziploc bag and wiggle it around until it’s well mixed.  Then let it marinate for several hours or preferably overnight.  Remove it from the fridge to allow it to come to room temperature while you get everything else ready before cooking it in a piping hot cast iron skillet.  The key to caramelizing your beef is to not over crowd your pan–you may need to cook it in stages.  You don’t want your meat to steam!

For the miso dressing, just combine everything in a blender.  Done.

   

 

Chop everything else and layer it all in a bowl.  This dressing can certainly be used for salad dressing, but why waste this dressing on lettuce when you can layer it on white rice and red meat instead?

-Julia