Miso-Glazed Salmon with Ginger and Bok Choy
A gut - and brain-health-boosting, easy weeknight meal with tons of flavor. Maritime Monday approved.
Adapted from The Complete Pegan Diet for Beginners by Amelia Levin
I originally called for broiling the salmon for this recipe but discovered that miso and sesame oil break down in flavor and nutrition at higher heats, so I’ve adjusted the recipe to be more of a lower-temp, slow-cooked salmon instead. I find it to be even more succulent and delicious this way!
To add more nutrients to this dish, you could totally sauté some mushrooms with the Bok choy white parts (before adding the green parts) until tender and moistures is released. Mushrooms are a great source of Vitamin D for boosting immunity!
I originally added some of the marinade to the pan after cooking the white parts of the bok choy, but it made everything brown when I stirred it all together (you can see that in my picture). I realized it was something I knew and learned in culinary school - because acid (here in the form of the vinegar) can make green vegetables turn brown when cooked together. That’s why you don’t simmer green beans or greens in vinegar or white wine or a lot of heavy sauces, they’re best just cooked with a little water. Chefs at restaurants will blanch greens and ice bath shock to preserve their bright green color before cooking it later during service, but we don’t always have a lot of time for that so just doing a light steam in a pan works better. If you don’t care about the green color though, you can add some of the marinade sauce to the pan like I did for more flavor or just really load up the salmon with it and it will be like a sauce when eaten together!
I can find pre-cooked cauliflower rice at most grocery stores, but here’s a quick recipe for making your own
You could add this Spicy Sesame-Peanut Crunch as a crunchy topper
