Ingredients
-
4 baby Bok Choy
-
½ pound string Beans
-
1 tbps Olive Oil
-
1 tbsp reduced-sodium Tamari
-
2 tbsp White Miso
-
1 tbsp warm Water
-
1 tbsp Rice Vinegar
-
2 tsp pure Maple Syrup
-
1 tsp grated fresh Ginger
-
2 (6-ounce) skin-on wild Salmon
-
2 tsp Sesame Seeds
Directions
Salty-sweet miso can overpower mild white-fleshed fish rich, fatty salmon stands its ground, creating a complementary balance of flavors. Broiling the fish and sprinkling it with sesame seeds creates a nice caramelized crust.
Steps
|
1
Done
|
Preheat the oven to 400°F. Line a large rimmed baking sheet with foil. |
|
2
Done
|
Toss the bok choy, string beans, oil, tamari, and red pepper flakes on the baking sheet and spread them in an even layer. Roast until the vegetables are tender, about 15 minutes. |
|
3
Done
|
Meanwhile, in a small bowl, whisk together the miso, warm water, vinegar, maple syrup or honey, and ginger. Spread the miso paste all over the salmon. Remove the vegetables from the oven and switch the oven to broil on high. Move the vegetables to one side of the baking sheet and place the salmon on the empty side. Broil until the salmon is lightly browned around the edges and cooked to your liking, about 6 minutes for medium. |
|
4
Done
|
Serve the salmon and vegetables sprinkled with the sesame seeds. |
