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Miso Salmon With Bok Choy And Asparagus
This recipe came from the Goop Website. I love it because it's easy and healthy, but most of all it's delicious!
Prep Time: 00:15
Cook Time: 00:15
2 tablespoons white miso
2 teaspoons toasted sesame oil
2 teaspoons rice wine vinegar
1 tablespoon plus 1 teaspoon tamari soy sauce
1 tablespoon plus 1 teaspoon mirin
2 teaspoons finely grated fresh ginger
1 tablespoon olive oil
4 (5 to 6 ounce) salmon fillets, skin removed
12 spears asparagus, tough ends removed
4 bunches baby bok choy, rinsed well and cut lengthwise in half
2 scallions, thinly sliced
2 tablespoons toasted sesame seeds
1Preheat the oven to 450 degrees.
2Whisk together the first 6 ingredients in a large bowl.
3Spread a rimmed baking pan with the tablespoon of olive oil.
4Dunk the salmon in the miso glaze (add a tablespoon or two of water if it's too thick) and arrange along one edge of the baking sheet.
5Toss the asparagus in the glaze and arrange in one even layer in another corner of the baking sheet.
6Finally, toss the bok choy with the remaining glaze and arrange in a pile in the open space on the baking sheet.
7Roast in the oven for 12 to 15 minutes, or until the fish is firm to the touch (if you'd like a little more color on the salmon, remove the veggies to a plate and broil it for 2 minutes at this point).
8Remove from the oven, garnish with the sliced scallions and sesame seeds and serve.
This recipe would be amazing served alongside coconut rice.
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