Name: Miso salmon with bok choy
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 1 serving
Ingredients: 1/4 cup jasmine rice; 1/2 cup water; 1/4 tsp salt; 7 oz Atlantic salmon fillet, patted dry; 2 tsp miso; 1 1/2 tsp mirin; 3/4 tsp low sodium soy sauce; 8 olive oil cooking sprays; 5 oz bok choy, halved lengthwise; 2 tsp fresh ginger, grated; 1 green onions, thinly sliced

Nutrition

Per serving

657 calories

Protein: 47g; 29% of calories
Carbs: 50g; 31% of calories
Fat: 29g; 40% of calories

Instructions

Prep 15 min · Cook 20 min

In a small saucepan, combine the jasmine rice, water, and a pinch of salt. Bring to a boil over high heat, then reduce to low, cover, and simmer for 15 minutes. Remove from the heat and let rest, covered, for 5 minutes before fluffing with a fork.
In a small bowl, whisk together the miso, mirin, and soy sauce until smooth.
Mist a nonstick skillet with cooking spray over medium-high heat. Place the salmon fillet in the pan, skin-side down. Cook for 5 minutes until the skin is crispy. Flip the salmon and cook for 3 minutes more. Done when flakes easily and opaque in the center, 145°F.
Brush the miso glaze over the top of the salmon. Add the bok choy and grated ginger to the pan around the fish with a splash of water. Cover the pan and steam for 3 minutes until the bok choy is tender and the glaze is bubbly.
Place the rice on a plate and top with the steamed bok choy. Nestled the salmon beside it and garnish with sliced green onions.

Nutrition

Ingredients

Instructions

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