Miso salmon
A salty-sweet miso glaze that caramelizes under the broiler, with tender bok choy cooked right beside it.
- 30 min total
- 15 min hands-on
- Follow-a-recipe easy
- Serves 2
- About $5.61 a serving
- 700 calories
- Gluten-free
- Dairy-free
Dolly says: Most of the time here is hands-off, so you can sit down while it cooks.
Ingredients
For 2 servings.
- ¾ cup jasmine rice, rinsed
- 2 tbsp miso paste
- 1 tbsp mirin
- 1 tsp honey
- 2 salmon fillets, about 6 oz each
- 2 heads baby bok choy, halved lengthwise
- 1 tsp sesame oil
- 1 green onion, thinly sliced (optional)
- 1 tsp sesame seeds (optional)
From your pantry
- 1 cup water
- 1 tsp rice vinegar
- 1 pinch salt
Each serving has about 700 calories, 43 g protein, 68 g carbs and 27 g fat, and costs about $5.61 at typical US grocery prices. Both are estimates from what the recipe uses.
Missing something?
- No jasmine rice? Long-grain white rice or basmati rice works.
- No honey? Maple syrup works.
- No green onions? Chives work.
Steps
Tap an underlined word for a quick explanation.
Put the rice and water in a small and over high heat.
Rinse. Rinsing means running cold water over rice or canned beans in a strainer while you swish them around. It washes off loose starch and can liquid, so rice cooks up fluffy and beans taste clean.
How you’ll know: The water running out goes from cloudy to mostly clear; it doesn’t have to be perfect.
Saucepan. A saucepan is a pot with tall, straight sides and one long handle. It’s for things that need depth, like rice, sauces or a few boiled eggs.
How you’ll know: The food fills it about halfway, leaving room to bubble without spilling over.
Bring to a boil. It means heating a liquid on high until it’s fully boiling before you move on. A lid on the pot gets it there faster, which makes it a good moment to chop something.
How you’ll know: Big bubbles break all over the surface, and they keep coming when you lift the lid.
High heat
Cover, turn the heat to low and cook for 15 minutes, then leave it covered off the heat.
Low heatTimer: 15 min
the miso, mirin, honey and rice vinegar into a smooth paste.
Stir. Stirring means moving food around with a spoon or spatula so it cooks evenly and doesn’t stick. Unless the recipe says constantly, every so often is plenty, and it gives food time to brown.
How you’ll know: When you drag the spoon across the bottom, nothing is sticking or scorching.
Turn on the with a rack about 6 inches below it and line a with foil.
Broil. Broiling means cooking under the oven’s top heating element, with strong heat from above. It browns and crisps the top in minutes, and it can burn fast, so stay close.
How you’ll know: The top bubbles and spots golden brown; check every minute and pull it before it blackens.
Sheet pan. A sheet pan is a flat metal baking tray with a low rim all the way around. The rim catches juices, and the wide surface lets food spread out and brown.
How you’ll know: Everything fits in one layer with a little space between the pieces.
the salmon dry and set it on the pan skin side down. Spread the miso thickly over the tops.
Pat dry. Patting dry means pressing paper towels onto food to soak up the moisture on its surface. Wet food steams instead of browning, so this is how you get a good sear and crisp skin.
How you’ll know: The surface feels tacky, not wet, and the last paper towel comes away barely damp.
Glaze. A glaze is a thin, glossy coating, often sweet, brushed or spooned over food near the end. It adds shine and flavor, and because it has sugar, it can burn quickly.
How you’ll know: The food looks shiny and evenly coated, sticky at the edges but not blackened.
the bok choy with the sesame oil and salt and lay it cut side up around the salmon.
Toss. Tossing means gently lifting and turning food so everything gets coated, like pasta in sauce or vegetables in oil. It coats every piece evenly without mashing anything.
How you’ll know: Every piece looks glossy or evenly coated, with no dry spots hiding underneath.
for 7 to 9 minutes, until the is deeply in spots and the salmon flakes easily.
Broil. Broiling means cooking under the oven’s top heating element, with strong heat from above. It browns and crisps the top in minutes, and it can burn fast, so stay close.
How you’ll know: The top bubbles and spots golden brown; check every minute and pull it before it blackens.
Glaze. A glaze is a thin, glossy coating, often sweet, brushed or spooned over food near the end. It adds shine and flavor, and because it has sugar, it can burn quickly.
How you’ll know: The food looks shiny and evenly coated, sticky at the edges but not blackened.
Caramelize. Caramelizing means cooking slowly until the natural sugars turn deep golden brown. It turns sharp onions soft, jammy and sweet, and it often takes 30 minutes or more.
How you’ll know: They’re soft, sticky and amber brown, and they taste sweet rather than sharp.
Timer: 8 min
Dolly’s tip: Miso browns fast. If the top darkens before the fish is done, move the pan to a lower rack for the last few minutes.Food safety: Fish is done at 145°F, when the middle looks opaque and flakes apart easily with a fork.
Serve the salmon and bok choy over the rice with green onions and sesame seeds on top.
Plan this in Dollop, and get the grocery list
Dollop puts this dinner on a night that suits your week, lists only what you still need to buy, and walks you through each step while you cook.
