Miso Salmon and Sesame Bok Choy
$0.00 Cooking Fee
Serving Size: 6 ounce
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Ingredients Scale
Adjust the ingredients measurement scale here by changing this number. 10
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. Pour over bok choy. Sprinkle sesame seeds over bok choy.
Cook Times
Active Prep10
Hands-On Cook0
Hands-Off Cook10
Passive60
Total Time1 hour hour 20 minutes minutes
Recipe Serving Size10
Ingredients
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 left whole
- 2 tablespoon sesame oil
- 2 tablespoon rice vinegar
- 2 tablespoon low sodium soy sauce
- 2 tablespoon honey
- 1 tablespoon sesame seeds
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 KnivesReheating/Serving Instructions
Place fish and bok choy in a large sauté pan over medium heat. Cook until heated through.
Nutrition
Calories: 346kcal | Carbohydrates: 22g | Protein: 36g | Fat: 14g | Saturated Fat: 2g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 4g | Cholesterol: 75mg | Sodium: 1465mg | Potassium: 1794mg | Fiber: 5g | Sugar: 15g | Vitamin A: 18832IU | Vitamin C: 189mg | Calcium: 478mg | Iron: 5mg
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