Miso-Glazed Salmon with Tender Bok Choy

• 4skin-on salmon fillets, about 150 g each (600 g total)
• 1 tspfresh ginger, finely grated
• 1 tbspgarlic-infused olive oil
• 20 gspring onion green tops, finely sliced
• 2 tbspwhite miso paste
• 1 tspsesame oil
• 1 tbsptamari
• 1 tbspmirin
• 2heads bok choy, about 400 g total, halved lengthways
• 1 tbspsesame seeds, toasted
• Fine salt, to taste
• 300 gjasmine rice, rinsed (optional)
• Black pepper, to taste

Method

1. 1If using the optional rice, cook it according to the packet. Whisk the miso, tamari, mirin, sesame oil and ginger together. Divide the glaze between two clean bowls, two-thirds for brushing the fish and one-third for the finishing sauce.
2. 2Heat the grill to high. Pat the salmon dry. Heat 1 tsp of the garlic-infused oil in a wide ovenproof frying pan over medium-high heat.
3. 3Lay the salmon skin-side down, in two batches if needed, and cook for 3–4 minutes. Brush the exposed flesh with the larger portion of glaze. Do not turn the glazed side into the pan. Grill for 4–6 minutes until the flesh is opaque and flakes easily, watching so the glaze does not burn. Allow longer for thick fillets.
4. 4Lift the salmon onto warm plates. Stir the clean reserved glaze into the hot pan with 2 tbsp water and simmer for 1 minute to make a glossy sauce. Spoon over the fish.
5. 5Meanwhile, heat the remaining 2 tsp garlic-infused oil in a separate pan over medium-high. Lay the bok choy cut-side down and cook undisturbed for 2–3 minutes until the cut faces are golden. Add a splash of water, clap on a lid and steam for 1–2 minutes until the stems are just tender but still have bite. Season with a pinch of salt.
6. 6Taste the sauce before adding any salt because the miso and tamari already season it. Add black pepper to taste.
7. 7Serve one salmon fillet per person with the bok choy and optional rice. Scatter over the spring onion tops and toasted sesame seeds.

Per serving

kcal

420

protein

34.4g

fibre

2.1g

carbs

8.4g

fat

27.3g