- 2 large fillets (boneless & skinless) Wild Caught Salmon
- 2 Tablespoons White Miso Paste
- 2 Tablespoons Rice Vinegar
- 2 Tablespoons Real Maple Syrup
- 2 teaspoons Low Sodium Soy Sauce
- 2 teaspoons Coconut Aminos
- 2 teaspoons Toasted Sesame Oil
- 16 ounces Baby Bok Choy
- 2 cups, cooked Rice
- for garnish Green Onions (Scallions)
- for garnish Furikake/Sesame Seeds
Easy, quick, savory and sweet miso salmon served with rice and baby bok choy.
This salmon recipe is so easy and cooks in just about 10 minutes!
Not only is salmon visually pretty but it is also very nutritious.
Salmon is rich in omega-3 fatty acids which have been shown to reduce inflammation, lower blood pressure, and decrease risk factors for disease.
This pretty fish is also a great source of protein, is high in B vitamins, a good source of potassium, and more!
If possible, I do recommend getting wild-caught over farmed raised fish.
The chemicals and waste from fish farms can spread and contaminate the environment around them.
This can even affect local wildlife and spread diseases to wild fish populations.
Farm-raised fish are fed antibiotics. Fish that are raised in captivity are more likely to get sick.
I love a quick cooking method which is why this fish is broiled!
To serve alongside this sweet miso salmon, I prefer rice and a green vegetable.
White, fluffy and fragrant jasmine rice is my favorite.
And as for the vegetable, baby bok choy is juicy and delicious.
Bok choy is a variety of Chinese white cabbage that is part of the cruciferous vegetable family.
Other cruciferous vegetables are kale, Brussels sprouts, and broccoli.
This delicate and delicious vegetable that is an excellent source of vitamin A, vitamin C , vitamin K, and has dietary fiber!
If you have made this recipe, please leave your review below.
Make The Miso Sauce
In a small bowl, combine the white miso paste, rice vinegar, maple syrup, soy sauce, coconut aminos, and toasted sesame oil.
Whisk well until smooth then set aside.
Prep & Broil The Salmon
Turn your oven to broil.
Wash, dry and slice the baby bok choy lengthwise into 2-4 slices and set aside.
Lightly oil a rimmed baking sheet. Use a high heat oil like avocado or grapeseed oil.
Place the salmon fillets on the oiled baking sheet then spoon the miso sauce generously on each fillet.
Arrange the sliced baby bok choy around the salmon fillet on the baking sheet and season with coconut aminos, about 1 Tablespoon.
Broil for 8-10 minutes or until the salmon is opaque and flakes easily with a fork.