Seared Salmon with Baby Bok Choy & Miso Sauce Recipe

Most people first become familiar with miso when presented with a warming bowl of miso soup at the beginning of a Japanese meal. My kids enjoy it because it's the only time I will let them bring their bowls to their lips and slurp heartily. Their uncle will testify that I am a little uptight about table manners. Let's just say that he received an earful from me when he taught the boys to drink the rest of their cereal milk straight from the bowl. For goodness sake, what if the Queen dropped by for breakfast?

As tasty as it is, miso should not be relegated to live a life only in a soup bowl. While eating a paste made of fermented soybeans might not sound terribly tempting at first whisper, miso has a slightly salty, earthy flavor that lends itself well to glazes, sauces, and marinades. Bon Appétit Magazine featured this miso sauce, drizzling it over seared scallops and bok choy.

After experiencing the flavors of seared salmon in my Salmon with Tarragon and Shallot Butter Sauce recipe, I decided that this miso sauce would compliment seared salmon beautifully. Lightly charred baby bok choy makes a colorful and healthy bed of greens to complete the meal.

Please note that the proportions in the photos do not exactly match the recipe. My kids didn't want a full portion, so I had to make adjustments.

In a small bowl, whisk together 2 tablespoons yellow miso (also known as shinshu miso),

2 tablespoons rice vinegar, 2 tablespoons mirin (sweet Japanese rice wine),

and 1 teaspoon grated peeled fresh ginger. Set aside.

Quarter 4 baby bok choy lengthwise and clean well.

Heat 2 teaspoons olive oil and ½ teaspoon sesame oil in a large skillet set over medium-high heat. Add bok choy and cook until the bok choy is wilted and brown in some spots, turning frequently, 3 to 4 minutes. Arrange the bok choy on four plates.

Season 4 (6 oz each) salmon fillets with freshly ground black pepper.

Heat 2 additional teaspoons canola oil and ½ teaspoon sesame oil in the same skillet. Add the salmon, skin side down. Cook until the salmon is cooked almost all the way through, about 4-5 minutes. Flip the salmon and cook for about 2 more minutes, or until the salmon is just cooked through.

Arrange one piece of salmon on each serving of bok choy and drizzle the miso sauce over top.

Seared Salmon with Baby Bok Choy & Miso Sauce

Adapted from Bon Appétit Magazine

2 tablespoon yellow miso (shinshu miso)
2 tablespoon rice vinegar
2 tablespoon mirin (sweet Japanese rice wine)
1 teaspoon grated peeled fresh ginger
4 teaspoon canola oil, divided
1 teaspoon sesame oil, divided
4 baby bok choy, quartered lengthwise
4 (6 oz each) salmon fillets
Freshly ground black pepper

In a small bowl, whisk together miso, rice vinegar, mirin, and grated ginger. Set aside.

Heat 2 teaspoons olive oil and ½ teaspoon sesame oil in a large skillet set over medium-high heat. Add bok choy and cook until the bok choy is wilted and brown in some spots, turning frequently, 3 to 4 minutes. Arrange the bok choy on four plates. Heat 2 additional teaspoons canola oil and ½ teaspoon sesame oil in the same skillet. Add the salmon, skin side down. Cook until the salmon is cooked almost all the way through, about 4-5 minutes. Flip the salmon and cook for about 2 more minutes, or until the salmon is just cooked through.

Arrange one piece of salmon on each serving of bok choy and drizzle the miso sauce over top. Serve immediately.

Serves 4.