Black Garlic & Miso Glazed Salmon with Charred Bok Choy
This elegant dish features succulent salmon fillets coated in a deeply savory and slightly sweet glaze made from fermented black garlic and umami-rich miso. Served alongside perfectly charred bok choy, it offers a delightful balance of textures and complex flavors.
Prep Time
45 min
Difficulty
Medium
Servings
4
Calories
480 kcal
Instructions
- 1
Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper.
~5 min - 2
Prepare the glaze: In a small bowl, mash the black garlic cloves into a paste using a fork. Add the white miso paste, soy sauce, honey, rice vinegar, and sesame oil. Whisk until well combined.
~5 min - 3
Pat the salmon fillets dry with paper towels and season lightly with salt and pepper. Place the salmon on the prepared baking sheet.
~2 min - 4
Generously brush the black garlic and miso glaze over the top of each salmon fillet.
~2 min - 5
Roast the salmon in the preheated oven for 12-15 minutes, or until cooked through and flakes easily with a fork.
~15 min - 6
While the salmon is roasting, prepare the bok choy. Trim the ends of the bok choy and halve or quarter them lengthwise, depending on size. Wash thoroughly.
~5 min - 7
Heat 1 tablespoon of neutral oil in a large skillet over medium-high heat. Add the bok choy, cut-side down, and sear for 2-3 minutes until nicely charred.
~4 min - 8
Flip the bok choy, add the remaining 1 tablespoon of neutral oil, and cook for another 2-3 minutes until tender-crisp. Season with a pinch of salt and pepper.
~4 min - 9
Serve the glazed salmon immediately alongside the charred bok choy.
Tips
- For an extra touch of flavor, you can add a teaspoon of grated fresh ginger to the glaze.
- Leftover glaze can be stored in an airtight container in the refrigerator for up to 3 days and can be used for other proteins or vegetables.
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