dinner · asian
Miso Glazed Salmon with Bok Choy & Jasmine Rice
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Instructions
1
Combine rinsed jasmine rice and cold water in a small saucepan, cover with lid, and bring to a boil.
2
Lower heat to simmer, keep covered, and cook undisturbed for 14 minutes until grains are tender and water evaporates.
3
Whisk miso paste, mirin, soy sauce, honey, and half the grated ginger in a small bowl until completely smooth.
4
Pat salmon fillets completely dry with paper towels and spoon two-thirds of the miso glaze over the pink flesh.
5
Set a 10-inch skillet over medium heat on the front burner for 2 minutes to preheat evenly.
6
Add avocado oil to the hot skillet, tilting pan gently until the oil shimmers across the entire cooking surface.
7
Lay salmon skin-side down in the skillet and cook undisturbed for 4 minutes until skin becomes deeply crisp.
8
Flip fillets gently, spoon remaining miso glaze over top, and cook 3 minutes until caramelized and glossy brown.
9
Transfer salmon to a plate to rest for 2 minutes while pan warmth prepares for the greens.
10
Add sesame oil, remaining ginger, minced garlic, and bok choy cut-side down to pan, searing 2 minutes until tender-crisp.
11
Fluff jasmine rice into bowls, nest glazed salmon beside charred bok choy, and sprinkle with scallions and sesame seeds.
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