Monday, April 12, 2010
Miso Glazed Salmon with Stir Fried Baby Bok Choy & Veggies
This dinner takes 20 minutes or less to prepare - prep & cook time, start to finish. Quick, super tasty and healthy. If you'd like, add a side of seamed brown or wild rice.
Note about the tags: The stir fried veggies are a vegan side dish.
Miso Glazed Salmon:
2 small wild salmon fillets
2 tbsp soy sauce
2 tsp light miso paste
2 tbsp honey
splash Sriracha or other chili sauce (optional)
1. Set oven broiler high and ensure rack is in the centre of the oven.
2. In a small bowl, whisk together soy sauce, miso paste, honey and Sriracha. Taste and adjust ingredients to suit your tastes. I added a tad more honey. You might prefer to add a tad more chili sauce.
3. Spray a baking sheet with oil and place salmon fillets on the baking sheet, skin side down. Lightly baste the salmon fillets with the miso mixture.
4. Place in oven and bake for 10 minutes. Baste again 5 minutes through cooking and again when done.
5. Remove from oven and plate.
*Don't overcook like I did! Although, the crunchy bits were kind of tasty!*
While the salmon is in the oven...
Stir Fried Baby Bok Choy & Veggies:
1 tbsp olive oil
1 large carrot, peeled and sliced thin on a bias
1 stalk celery, sliced thin on a bias
1 cup green beans, trimmed
8 pcs baby boy choy
1 inch piece ginger, grated
1 clove garlic, minced
pinch red pepper flakes
1 tbsp soy sauce
1. Heat wok over medium-high heat and add olive oil.
2. Toss in carrots, celery and green beans. Stir fry for 2 minutes. Add green beans, ginger, garlic and red pepper flakes. Stir fry for another couple minutes.
3. Toss in baby bok choy and stir around or try the Jamie Oliver wok flip as seen from 4:32 onward in the attached video. It's fun!
4. Pour in soy sauce. Toss well. Lower heat and leave veggies to simmer for a couple minutes.
5. When salmon is done and plated, remove veggies from heat and plate beside the salmon.
If you time it right, your salmon and veggies will be done at the same time. :-)