Miso-Glazed Salmon with Bok Choy

 

Miso-Glazed Salmon with Bok Choy

From Williams-Sonoma Food Made Fast – serves 4

Ingredients:

½ cup white or yellow miso (I used brown rice miso)

1/3 cup mirin or dry sherry

¼ cup sake or dry white wine

3 Tbsp firmly packed light brown sugar

2 Tbsp soy sauce

1 ½ pounds salmon fillet, skin removed

Baby bok choy – 2-3 heads cut in half lengthwise

Directions:

1)    Marinate the fish in a shallow glass or ceramic dish, just large enough to hold the salmon fillets in a single layer.  Stir together the miso, mirin, sake, brown sugar and soy.  Add the salmon to the marinade and turn to coat.  Reserve some marinade to use during cooking.  Let stand at room temperature for 10 minutes, turning the fillets occasionally.  Alternatively, cover and let marinate in the refrigerator for up to 2 days.

2)    Preheat the broiler or grill.  Remove the fillets, place on a foil-lined, rimmed baking sheet or broiler pan.  Add bok choy to same marinade and turn to coat.  Remove the bok choy, and arrange around the salmon.  Place under the broiler and broil or grill until the fillets and bok choy are caramelized and lightly charred on the edges, 3-4 minutes.  Carefully turn the fillets and bok choy, and brush with the reserved marinade.  Broil until the salmon is slightly charred on the outside and just cooked throughout and the bok choy is tender-crisp, 3-4 minutes longer.  Divide the salmon and bok choy among 4 plates and serve.