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Quick Miso Glazed Salmon Recipe with Sesame Rice and Bok Choy

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A quick and easy Japanese-inspired meal featuring miso glazed salmon with nutty sesame rice and tender sautéed bok choy, perfect for busy weeknights or casual dinners.

Ingredients

Scale
  • 4 salmon fillets (about 6 oz / 170 g each), skin on
  • 3 tablespoons white miso paste
  • 2 tablespoons soy sauce (low sodium preferred)
  • 1 tablespoon honey or maple syrup
  • 1 teaspoon rice vinegar
  • 1 teaspoon toasted sesame oil
  • 1 garlic clove, finely minced
  • 1 teaspoon grated fresh ginger (optional)
  • 1 cup jasmine or basmati rice (about 185 g), rinsed
  • 1 ¾ cups water (415 mL)
  • 1 tablespoon toasted sesame seeds, lightly crushed
  • 1 tablespoon sesame oil
  • 2 green onions, thinly sliced
  • Pinch of salt
  • 4 baby bok choy halves (or 2 large heads, halved lengthwise)
  • 1 tablespoon vegetable or canola oil
  • 1 teaspoon soy sauce
  • 1 teaspoon minced garlic
  • Freshly cracked black pepper, to taste

Instructions

  1. Prepare the miso glaze: In a mixing bowl, whisk together 3 tablespoons white miso paste, 2 tablespoons soy sauce, 1 tablespoon honey, 1 teaspoon rice vinegar, 1 teaspoon toasted sesame oil, minced garlic, and grated ginger until smooth. Set aside.
  2. Cook the sesame rice: Rinse 1 cup of jasmine rice under cold water until the water runs clear. In a medium saucepan, combine rinsed rice and 1 ¾ cups water. Add a pinch of salt and bring to a boil over medium-high heat. Once boiling, reduce to low, cover, and simmer for 15 minutes or until water is absorbed. Remove from heat and let sit, covered, for 10 minutes. Fluff with a fork, then stir in 1 tablespoon toasted sesame oil, 1 tablespoon toasted sesame seeds, and sliced green onions.
  3. Prepare the bok choy: While the rice cooks, rinse bok choy and pat dry. Heat 1 tablespoon vegetable oil in a skillet over medium heat. Add minced garlic and sauté for 30 seconds until fragrant. Add bok choy halves cut side down and cook for 2-3 minutes until slightly browned. Flip, add 1 teaspoon soy sauce, and cook another 2 minutes until tender but still crisp. Season with freshly cracked black pepper. Remove from heat and keep warm.
  4. Sear the salmon: Heat the non-stick skillet over medium-high heat. Pat salmon fillets dry and place skin-side down. Cook for about 4-5 minutes without moving, until the skin is crisp and golden. Flip the fillets carefully, reduce heat to medium, and brush a generous layer of the miso glaze on the cooked side. Cook for 2 minutes, then flip again and brush glaze on the other side. Cook another 2 minutes or until salmon is opaque and flakes easily.
  5. Plate and serve: Spoon a bed of sesame rice onto plates, arrange bok choy alongside, and top with a miso glazed salmon fillet. Drizzle any remaining glaze from the pan over the top for extra flavor.

Notes

Keep heat medium after initial sear to prevent miso glaze from burning. Pat salmon dry before cooking for crispy skin. Sesame rice can be made ahead and reheated gently. Bok choy should be sautéed quickly to retain crunch and bright color. Glaze can be prepared up to 3 days in advance and stored in the fridge.

Nutrition

Keywords: miso glazed salmon, sesame rice, bok choy, quick dinner, Japanese recipe, healthy salmon, easy weeknight meal

Find it online: https://tablemira.com/quick-miso-glazed-salmon-recipe-with-sesame-rice-and-bok-choy-easy-and-delicious/