Cooking Time
30 Mins
Category
dinner
Miso-Glazed Salmon with Bok Choy and Brown Rice
Why it helps
Salmon is rich in long-chain omega-3 fatty acids, along with protein, B vitamins, and selenium. Bok choy adds fibre and antioxidants, and brown rice provides steady-release carbohydrates and additional fibre compared to white rice. Together, this meal offers a balanced mix of healthy fats, protein, and complex carbohydrates that fits well into a nourishing dinner pattern.
Ingredients
2 salmon fillets (150g each)
2 tablespoons white miso paste
1 tablespoon low-sodium soy sauce or tamari (gluten-free if needed)
1 tablespoon honey
1 teaspoon grated fresh ginger
1 clove garlic, minced
2 heads baby bok choy, halved lengthwise
1 teaspoon sesame oil
3/4 cup brown rice
1 1/2 cups water
Sesame seeds and sliced green onion, for garnish (optional)
Methods
Cook the brown rice in the water according to package instructions, about 25 to 30 minutes, until tender.
In a small bowl, whisk together the miso paste, soy sauce, honey, ginger, and garlic.
Preheat the oven broiler. Line a baking tray with foil or parchment paper.
Place the salmon fillets on the tray and spread the miso glaze evenly over the tops.
Broil for 6 to 8 minutes, until the salmon flakes easily with a fork and the glaze is caramelized in spots.
While the salmon cooks, heat the sesame oil in a pan over medium heat. Add the bok choy, cut side down, and cook for 3 to 4 minutes per side until tender and lightly charred.
Serve the salmon and bok choy over the brown rice, garnished with sesame seeds and green onion if using.