Ginger-Miso Glazed Salmon with Steamed Bok Choy

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.