Ginger-Miso Glazed Salmon with Steamed Bok Choy
Roasted salmon glazed with ginger-miso and served over steamed bok choy—omega-3 rich with modest, mindful sodium.
A quick miso glaze, brushed on and roasted until glossy, turns a simple salmon fillet into something that tastes like it took much longer than it did. Steamed bok choy on the side keeps the plate light and lets the glaze's ginger and sesame notes stand out.
Salmon's naturally heart-friendly fat profile is the foundation here, and using a modest two tablespoons of miso spread across four servings keeps sodium reasonable while still delivering real umami depth—opt for a low-sodium miso if your store carries one. Bok choy, steamed rather than stir-fried in extra oil, adds calcium, potassium, and volume without extra fat, and the honey-ginger glaze needs only a touch of sweetness to balance the miso's saltiness.
This one comes together fast enough for a weeknight but looks and tastes considered enough for company.
Ingredients
- 4 fillets salmon — 4 oz each
- 2 tbsp white miso paste — low-sodium if available
- 1 tbsp fresh ginger — grated
- 1 tbsp rice vinegar
- 1 tsp honey
- 1 tsp toasted sesame oil
- 4 heads baby bok choy — halved
- 1 tsp sesame seeds
- 2 scallions — sliced
These ingredients are common at South Asian grocers; a well-stocked international supermarket usually carries them too.
Instructions
- 1Preheat oven to 400°F. Whisk together miso, ginger, rice vinegar, honey, and sesame oil to form a glaze.
- 2Place salmon on a lined baking sheet and brush generously with the glaze.
- 3Roast salmon 10-12 minutes until it flakes easily with a fork.
- 4Meanwhile, steam bok choy over boiling water 4-5 minutes until just tender-crisp.
- 5Plate bok choy alongside glazed salmon, sprinkle with sesame seeds and scallions, and serve.