NUTRITION

SERVINGS

INGREDIENTS

6 oz salmon fillet

0.5 cup cooked white rice

1 tbsp white miso paste

1 tsp honey

1 tsp tamari

1 tsp rice vinegar

1 tsp grated fresh ginger

1 clove minced garlic

0.75 tsp avocado oil

1 cup baby bok choy

0.25 tsp sea salt

0.25 tsp black pepper

PREPARATION

• 1

  In a small bowl, whisk together the white miso paste, honey, tamari, rice vinegar, grated ginger, and minced garlic until the glaze is smooth and emulsified.

• 2

  Pat the salmon fillet dry with a paper towel and season both sides evenly with sea salt and black pepper.

• 3

  Heat the avocado oil in a medium non-stick skillet over medium-high heat until the oil begins to shimmer.

• 4

  Carefully place the salmon in the skillet and sear for 3 to 4 minutes until a golden-brown crust forms on the bottom.

• 5

  Flip the salmon fillet and immediately pour the miso glaze into the pan, using a spoon to coat the top of the fish.

• 6

  Add the baby bok choy to the skillet alongside the salmon and cook for an additional 2 to 3 minutes until the salmon is cooked through and the bok choy is tender-crisp.

• 7

  Place the warm cooked white rice in a bowl, top with the glazed salmon and bok choy, and drizzle any remaining glaze from the pan over the top.