Miso Honey Glazed Salmon

Ingredients

• 2 tablespoons White Miso (organic, smooth)
• 2 tablespoons Mirin (Japanese sweet rice wine)
• 1 tablespoon Wildflower Honey (light, floral flavor)
• 2 tablespoons Low Sodium Soy Sauce (or tamari for gluten‑free)
• 2 pieces Garlic Cloves (whole, unpeeled)
• 2 tablespoons Unsalted Butter (cold, cut into small pieces (1 tbsp for glaze, 1 tbsp for bok choy))
• 1 cup Jasmine Rice (rinsed)
• 1.25 cups Water (for cooking rice)
• 2 heads Baby Bok Choy (halved lengthwise; if unavailable, use regular bok choy quartered)
• 1 teaspoon Kosher Salt (for blanching water and seasoning salmon)
• 1 tablespoon Neutral Oil (e.g., canola or grapeseed, high smoke point)
• 1 stalk Green Onion (thinly sliced for garnish)

Instructions

1. Prepare the Miso Glaze

   In a medium saucepan combine white miso, mirin, wildflower honey, low‑sodium soy sauce, and whole garlic cloves. Whisk over medium heat until the miso dissolves, then simmer until the sauce reduces slightly.

   Time: PT10M

2. Finish the Glaze

   When the sauce has reduced, remove from heat and whisk in the cold butter pieces until fully emulsified, creating a glossy glaze.

   Time: PT2M

3. Cook Jasmine Rice

   Rinse the jasmine rice until water runs clear. Combine rice and water in a saucepan, bring to a rolling boil, add a pinch of salt, then cover and simmer on low for 12 minutes. Remove from heat and let sit covered for 3 minutes.

   Time: PT15M

   Temperature: 100°C

4. Blanch Baby Bok Choy

   Bring a pot of water to a rolling boil, season generously with salt, add the halved bok choy and blanch for 45 seconds. Transfer to a bowl, toss with 1 tablespoon butter and a splash of the blanching liquid to coat.

   Time: PT5M

   Temperature: 100°C

5. Season the Salmon

   Pat both sides of the salmon fillets dry with paper towels. Sprinkle kosher salt evenly on both sides just before cooking.

   Time: PT3M

6. Sear the Salmon

   Heat the cast‑iron skillet over medium‑high for 2–3 minutes, then add neutral oil. Place salmon skin‑side down, listening for a sizzle. Cook 4–5 minutes until the skin is 80‑90% done, then flip and cook the flesh side for about 1 minute.

   Time: PT8M

   Temperature: 375°F

7. Glaze the Salmon

   Turn the heat down to low to avoid burning, then spoon the prepared miso glaze over the salmon, letting it coat the flesh and skin. Cook an additional 2 minutes.

   Time: PT2M

8. Plate the Dish

   Spoon jasmine rice onto each plate, place the glazed salmon on top, arrange blanched bok choy around the fish, drizzle any remaining glaze, and garnish with sliced green onion.

   Time: PT3M

Nutrition Facts

Calories

500

Protein

30g

Carbohydrates

45g

Fat

20g

Fiber

2g