Miso Maple Glazed Salmon & Baby Bok Choy Bowl
Broiled miso-maple salmon with charred baby bok choy over short-grain rice.
- Prep
- 10 min
- Cook
- 20 min
- Total
- 30 min
- Makes
- 4 bowls
Miso and maple syrup make a sweet-salty glaze that caramelizes in minutes under the broiler. Charred bok choy adds a slightly bitter, smoky contrast.
Why this recipe works
The broiler's intense top heat caramelizes the glaze before the fish overcooks.
Ingredient notes
Broilers vary; check at 5 minutes.
Common mistakes
- Leaving the broiler unattended.
- Overcooking wild salmon.
What to serve with it
Scallions or pickled ginger.
Meal prep
Best within 3 days.
More bowls like this
Cooking tips
Use foil; the glaze sticks. Dry the bok choy well.
Swaps and variations
Use cod (broil 8 to 10 minutes). Use honey instead of maple.
Storing and reheating
Refrigerate within 2 hours for up to 3 days.
Recipe
Miso Maple Glazed Salmon & Baby Bok Choy Bowl
- Prep
- 10 min
- Cook
- 20 min
- Total
- 30 min
- Makes
- 4 bowls
Ingredients
You’ll need: rimmed sheet pan lined with foil; large skillet; medium saucepan with lid; instant-read thermometer
Method
-
Cook the rice: bring the rice and water to a boil, cover and cook on low 15 minutes; rest 10 minutes.
-
Whisk the miso, maple syrup, vinegar and ginger.
-
Heat the broiler with a rack 6 inches from the heat. Place the salmon on a foil-lined pan, brush with the glaze and broil 6 to 8 minutes, until caramelized and it flakes and reaches 145°F (63°C). Watch closely.
-
Heat the oil in a skillet over high heat and sear the bok choy cut-side down 2 to 3 minutes until charred, add the soy sauce and toss.
-
Divide rice among 4 bowls with salmon and bok choy and sprinkle with sesame seeds.
Questions
Can I bake instead?
Yes, 12 minutes at 400°F (200°C), then broil 1 minute.
Is miso gluten-free?
Some are; check labels.
Comments