Ingredients
4
4 servings
- •½ cup miso
- •⅓ cup mirin (Japanese sweet rice wine)
- •¼ cup sake (Japanese rice wine)
- •3 tablespoons firmly packed brown sugar
- •2 tablespoons soy sauce
- •1 ½ pounds salmon fillets
- •2 heads baby bok choy, halved lengthwise, or more to taste
Instructions
- 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.
Nutritional Facts
Per 4 servings
- Calories: 479
- Carbohydrate: 32g
- Fat: 19g
- Fiber: 4g
- Protein: 37g
- Sugar: 22g
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