Miso butter salmon
Salmon broiled under a sweet, savory miso butter glaze until caramelized at the edges, with garlicky baby bok choy and rice. Elegant and done in 20.
- Prep
- 5 min
- Cook
- 12 min
- Serves
- 2
- Per serve
- 700 kcal
Ingredients
Method
Heat the broiler on high with a rack about 6 inches from the element. Line a small baking sheet with foil. Mash the butter, miso, honey and rice vinegar together in a small bowl until smooth.
Pat the salmon dry, set it skin-side down on the foil, brush with the neutral oil and broil for 4 minutes.
Spread the miso butter thickly over the tops of the fillets and broil until the glaze is bubbling and browned in spots and the salmon flakes easily in the center (145°F). Watch closely; miso burns fast.
While the salmon broils, heat the sesame oil in a skillet over medium-high heat. Add the garlic and bok choy cut-side down, cook until browned, then add 2 tbsp water and cover until the stems are just tender.
Heat the rice in the microwave according to the package, about 90 seconds.
Serve each fillet over rice with the bok choy alongside, spooning any melted miso butter from the foil over the top. Finish with scallion and sesame seeds.
Tips
- If the glaze is darkening before the salmon is done, move the pan down a rack for the last minute.
- Many miso pastes contain barley or wheat, so look for one labeled gluten-free if you need it.
- Leftover miso butter keeps in the fridge for a week and is excellent on corn, eggplant or noodles.
