Miso Salmon and Sesame Bok Choy

Serving Size: 10

This recipe is courtesy of nutritionist Karin Adoni, and comes from her cookbook Clean Diet by Karin Adoni Company. Miso gives great flavor to so many dishes including this salmon and bok choy. Honey adds the finishing touch for perfect balance. Note: This recipe requires 2 heavy duty rimmed baking sheets.

Recipe by: Karin Adoni Ben-David

Cook Times

Active Prep10

Hands-On Cook0

Hands-Off Cook10

Passive60

Total Time1 20

Recipe Serving Size10

Cooking Tools Required

Cutting board, Freezer bag, Heavy duty rimmed baking sheet, Kitchen towels, Measuring cups and spoons, Mixing bowls, Mixing spoon, Oven, parchment paper, Sharp Knives

Ingredients

3 pound salmon fillet cut into servings
1/2 cup white miso
1/2 cup rice vinegar
5 tablespoon low sodium soy sauce
3 tablespoon honey
1/2 cup water

Sesame Bok Choy

5 head bok choy washed and slices in half length wise
3 tablespoon sesame oil
3 tablespoon rice vinegar
3 tablespoon low sodium soy sauce
3 tablespoon honey
1.5 tablespoon sesame seeds

Instructions

Combine miso, rice vinegar, soy sauce, honey and water in a bowl. Whisk until combined.
Place salmon in a plastic freezer bag and pour marinate over it. Leave to marinate minimum 1 hour.
Preheat the oven to 400° F. Line a heavy duty rimmed baking sheet with parchment paper. Remove salmon from marinade and place on sheet. Place bok choy heads next to salmon. Bake for 8-10 minutes, or until fish is cooked through.
To make the bok choy sauce, combine sesame oil, rice vinegar, soy sauce and honey in a bowl. Whisk until combined. Reserve 1/3 of the sauce to pour over the fish. Pour over bok choy and fish when it's ready. Sprinkle sesame seeds over bok choy and fish.

Reheating Instructions

Place fish and bok choy in a large sauté pan over medium heat. Cook until heated through.

Nutrition