Miso-Glazed Salmon with Bok Choy

• 4 (6 oz each) wild salmon fillets (skin-on or skinless)
• 3 tbsp white miso (rice-and-soy miso; some varieties are made with other grains, so check the label if you avoid gluten)
• 1 tbsp raw honey (or maple syrup)
• 1 tbsp rice vinegar
• 1 tbsp tamari
• 1 tsp toasted sesame oil
• 2 tsp, finely grated fresh ginger
• 1.25 lb (about 6 small heads), halved lengthwise baby bok choy
• 1 tbsp avocado oil
• 3 cups cooked brown rice
• 2, thinly sliced green onions
• 1 tbsp sesame seeds

Instructions

1. Preheat the oven to 425°F (220°C) and line a large sheet pan with parchment.
2. Whisk the miso, honey, rice vinegar, tamari, sesame oil, and ginger in a small bowl until smooth.
3. Pat the salmon dry. Brush the top and sides of each fillet with the glaze and let it sit while the pan heats.
4. Toss the bok choy with the avocado oil, lay it cut-side up on one half of the pan, and roast 5 minutes.
5. Slide the salmon onto the other half of the pan and roast 9–12 minutes, until the fish reaches 125–130°F (52–54°C) for medium or 145°F (63°C) for well done.
6. If the glaze has not browned, switch the oven to broil for the last 1–2 minutes and watch it closely, because honey and miso scorch fast.
7. Serve over brown rice with the bok choy, scattering the green onions and sesame seeds on top.

Tips

• White (shiro) miso is the mildest and sweetest. It is already salty, so leave the fish unsalted and taste the finished plate before adding any.
• Roasting heat kills the live cultures in miso, so this recipe is about flavor. For the probiotic angle, stir miso into warm soup or dressing off the heat instead.
• Brushing the glaze on 15–30 minutes ahead seasons the fish more deeply, but it is just as good if you go straight to the oven.
• Leftover salmon flakes beautifully over rice with a squeeze of lime for lunch the next day.

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