Miso Salmon, Sticky Rice, Bok Choy

Delight in a balanced and flavorful meal with this Miso Salmon, Sticky Rice, and Bok Choy trio. The salmon is marinated in a savory miso glaze, the sticky rice provides the perfect fluffy accompaniment, and the bok choy offers a fresh, slightly sweet vegetable side. This meal is not only nutritious but also full of umami goodness, making it a great choice for a satisfying dinner. Chefleen Says: Turn your marinade into a sauce by reducing on stovetop until thick!

What You Need — For the Miso Salmon

1 lb salmon

1/4 cup miso paste

1/4 cup soy sauce

1/4 cup mirin

2 cloves garlic, minced

1 tablespoon brown sugar

Juice of 1 lime

What You Need — For the Sticky Rice

1 cup sticky sushi rice

1 and 1/2 cups water

What You Need — For the Bok Choy

3 – 4 bunches baby bok choy

1 tablespoon fresh ginger or 1/2 teaspoon dried

1 tablespoon brown sugar

Equipment: sheet tray, medium size bowl, skillet, saucepan, colander

What You Do — For the Miso Salmon

1. Mix together miso paste, soy sauce, mirin, minced garlic, brown sugar and juice of 1/2 lime. Taste and adjust seasoning.

2. Season salmon filets with salt and pepper and place into marinade.

3. Marinate for at least 30 minutes or up to overnight.

4. When ready to cook, heat oven to 400°F. Place fish on foil/parchment lined baking sheet.

5. Cook for 8 – 10 minutes.

What You Do — For the Sticky Rice

1. Rinse using strainer until water runs clear.

2. Let rice soak in water for 30 minutes.

3. Drain out soaking water and combine 1 cup of rice with 1 and 1/2 cup water in a sauce pan.

4. Bring to a boil and immediately reduce to lowest simmer. Cover with a lid and let cook 20 minutes.

5. Remove from heat and leave lid on for additional 5 minutes.

What You Do — For the Bok Choy

1. Clean bok choy to make sure there is no dirt or sand. Slice lengthwise.

2. Blanch in salted water for 1 – 2 minutes and immediately run under cold water. Dry off as much as possible.

3. Sauté chopped ginger in 1 teaspoon canola oil over medium heat, being careful not to burn.

4. Add in bok choy and let sit to get color.

5. Add in brown sugar and soy, and toss to combine.