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Lunch recipe · from the recipe book

Miso-Glazed Salmon with Rice and Bok Choy

Flaky roasted salmon under a sweet-salty, gingery miso glaze, with tender-crisp bok choy and fluffy steamed rice finished with sesame and green onion.

Miso-Glazed Salmon with Rice and Bok Choy

Ingredients

  • 1¼ cups230 gLong-grain white rice, dryrinsed
  • 1⅔ cups400 gWater
  • 1¼ lb560 gSalmon filletcut into 4 fillets
  • 2½ tbsp40 gMiso paste
  • 1 tbsp20 gHoney
  • 1 tbsp15 gLow-sodium soy sauce
  • 1½ tbsp grated10 gFresh gingergrated
  • 2 cloves6 gGarlicminced
  • 1¾ tsp8 gToasted sesame oil
  • 5¾ cups shredded400 gBok choyhalved lengthwise
  • 2 medium30 gGreen onionsthinly sliced
  • 2¾ tsp8 gSesame seedstoasted

Steps

  1. Preheat the oven to 425°F (220°C) and line a sheet pan with parchment.
  2. Combine the rice and water in a saucepan, bring to a boil, cover, reduce to low and simmer 15 minutes; rest off the heat, covered, for 10 minutes.
  3. Meanwhile, in a small bowl whisk the miso paste, honey, soy sauce, ginger, garlic and half the sesame oil into a smooth miso glaze.
  4. Place the salmon on one side of the pan and spread the miso glaze over the tops.
  5. Toss the bok choy with the remaining half of the sesame oil and arrange it beside the salmon.
  6. Roast 10 to 12 minutes, until the glaze is browned in spots and the salmon reaches 145°F (63°C) in the thickest part.
  7. Fluff the rice and divide among four bowls with the salmon and bok choy.
  8. Sprinkle with the green onion and sesame seeds and serve.

Contains: Fish, Gluten, Soy, Sesame.

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Saved in the Every Helping recipe book on October 31, 2026.

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