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.
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 1/2 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 1/2 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.
Arrange one piece of salmon on each serving of bok choy and drizzle the miso sauce over top. Serve immediately.
alison says
looks amazing !and the post with step-by-step is very beautiful!
Jenn says
Hehe…I'm guilty of drinking the milk straight from the bowl. LOL.
I agree that miso is great for so many other dishes aside from soup. Delicious salmon!!!!!!
BouchonFor2.com says
Yummy 🙂 Love the oily salmon with savory miso. I have 3 recipes with miso too!
Sophie says
This a lovely dish I make from time to time. I vary the fish for choiken or pork.
A yummie dish beautifully presented too!
Divina Pe says
The photo looks amazing. The dish is spectacular. My nephew Joshua loves mis soup too. Wow, simple dish with lots of flavor.
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Lydia (The Perfect Pantry) says
I'm never sure when a recipe calls for miso, which miso to use. Yellow seems to be the easiest to find, but I also see white, red and brown.
Christine says
Miso is so wonderful that would make meat and veggies more attractive!
The presentation of this dish is so appealing! Love it very much!
Laura says
I love miso paste, especially in soup. The salmon looks delicious, and the bok choy…. Yummy.
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Natalie says
This looks so delicious, and healthy! I always love your recipes, they remind me of something I would make myself.
The salmon looks like it has the perfect sear too.
Ravenous Couple says
we have a brand new pack of miso in the fridge waiting to be open…great recipe!
Spicie Foodie says
Lovely photos. Salmon is just wonderful with miso and ginger. Great recipe.
Maria says
Josh loves Bok Choy-mainly because he loves to yell BOK CHOY-especially when we are buying it at the store:) Lovely photos and dish!
citronetvanille says
I think you must read my mind, I am making salmon too. Your looks delicious! love the colors.
KrisKishere says
This looks fantastic! Can you suggest another fish that would be good with this? I'm not really a fan of salmon 🙂
Noelle says
Nice recipe and great pictures. I love bok choy!
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Tasty Trix says
This seriously looks mouthwatering!
Rochelle says
Gorgeous photos! The baby bok choy at my store doesn't look nearly as appetizing, but I still want to go out and buy some and make this 🙂
Snooty Primadona says
Wonderful recipe and one I think I can actually make. However, I doubt that it will be as pretty as this…
AppleC says
I bet the flavors of this dish are outstanding. I have some Miso paste that I have to use, maybe I can use some for a version of this recipe. Love it and the photo looks great.
Indonesia-Eats says
I have all the ingredients except miso. I guess I can substitute for tauco (read: tow chow). Thanks for sharing the recipe.
penny aka jeroxie says
The photos are beautiful 🙂 And so simple to make. I like using miso but more so as a soup base. Now I have found another use for it 🙂
MaryMoh says
that looks really delicious. Love the big piece of salmon. I love miso paste…makes very nice soup
DINING WITH BATALI says
Lovely! I can smell the flavor from my screen..thanks for sharing..I need to make this!
Jessie says
That first photo is pure perfection! I love how vibrant and crisp it looks. The dish alone looks wonderful and very tasty
Elin says
CC ,I love salmon and what a great way to cook salmon with miso 🙂 Thanks for sharing this great salmon recipe 🙂
high low says
So happy to see another Canadian food blogger! (I married an American and am also living in the US)
And…I was going to make salmon tonight, so this is perfect! Thanks!
CaptnRachel aka Tha Pizza Cutta says
I've never had boy choy but I wanted to also prepare a Asian Salmon dish soon. I thin I might try this it looks so tasty. Thanks!
Miranda says
CC-
This looks great and HEALTHY!
I love this dish. i can't wait to try it….Hopefully, I can make it in my SMALL extended stay.
5 Star Foodie says
Miso sauce sounds amazing and perfect with salmon!
Nancy says
This looks delicious! Miso and salmon are a terrific combination.
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Lea Ann says
I'm always looking for new ways to prepare salmon. This sounds delicious. Thanks for the recipe.
Ames says
I made this tonight, and it was so yummy! I have to admit, bok choy, sesame oil and miso were three ingredients I'd never cooked with before tonight… but I will again!