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Miso Glazed Salmon with Baby Bok Choy Noodles


Umami-Rich Miso Salmon Over Tender Bok Choy and Noodles

Ingredients:

  • 4 salmon fillets (about 5 oz each)
  • 3 tablespoons white miso paste
  • 2 tablespoons low-sodium soy sauce
  • 1 tablespoon sesame oil
  • 1 tablespoon honey
  • 1 teaspoon grated fresh ginger
  • 2 cloves garlic, minced
  • 1 teaspoon rice vinegar
  • 8 oz soba or rice noodles
  • 4 baby bok choy, halved lengthwise
  • 1 tablespoon olive oil
  • 2 scallions, sliced
  • 1 tablespoon sesame seeds
  • Lime wedges, for serving


Directions:

  1. In a small bowl, whisk together miso paste, soy sauce, sesame oil, honey, ginger, garlic, and rice vinegar until smooth. Set aside.
  2. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
  3. Place salmon fillets on the baking sheet and brush generously with the miso glaze. Bake for 12–15 minutes, until the salmon flakes easily with a fork and has a caramelized top.
  4. Meanwhile, cook the noodles according to package instructions. Drain, rinse under cold water, and set aside.
  5. Heat olive oil in a large skillet over medium heat. Add baby bok choy, cut side down, and cook for 3–4 minutes per side, until lightly charred and tender.
  6. To serve, divide noodles into bowls, top with bok choy and miso-glazed salmon. Sprinkle with scallions and sesame seeds, and serve with lime wedges.


Prep Time: 15 minutes | Cooking Time: 20 minutes | Total Time: 35 minutes

Kcal: 420 kcal | Servings: 4 servings