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Flavorful Miso Glazed Salmon with Sesame Bok Choy & Coconut Rice

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A quick and easy recipe featuring miso glazed salmon paired with nutty sesame bok choy and creamy coconut rice, delivering a perfect balance of sweet, salty, and umami flavors.

Ingredients

Scale
  • 4 salmon fillets (6 oz / 170 g each), skin on
  • 2 tablespoons white miso paste
  • 1 tablespoon mirin
  • 1 tablespoon soy sauce (low sodium preferred)
  • 1 tablespoon honey or maple syrup
  • 1 teaspoon grated fresh ginger
  • 1 teaspoon sesame oil
  • 1 lb baby bok choy, halved lengthwise
  • 1 tablespoon toasted sesame oil
  • 2 cloves garlic, minced
  • 1 tablespoon toasted sesame seeds
  • Salt and pepper, to taste
  • 1 cup jasmine rice (about 200 g), rinsed
  • 1 cup canned coconut milk (full fat)
  • 1 cup water
  • 1/2 teaspoon salt
  • Optional: 1 teaspoon sugar

Instructions

  1. Rinse 1 cup jasmine rice under cold water until the water runs clear. In a medium saucepan, combine rinsed rice, 1 cup coconut milk, 1 cup water, 1/2 teaspoon salt, and optional sugar. Bring to a boil over medium-high heat, then reduce to low, cover, and simmer for 15 minutes. Turn off heat and let rice rest, covered, for 10 minutes. Fluff with a fork before serving.
  2. In a small bowl, whisk together 2 tablespoons white miso paste, 1 tablespoon mirin, 1 tablespoon soy sauce, 1 tablespoon honey, 1 teaspoon grated ginger, and 1 teaspoon sesame oil. Set aside.
  3. Pat salmon fillets dry with paper towels. Brush miso glaze generously over the top of each fillet. Let marinate at room temperature for 10 minutes.
  4. Heat 1 tablespoon toasted sesame oil in a wok or large skillet over medium-high heat. Add minced garlic and stir-fry for 30 seconds until fragrant. Add halved baby bok choy, sprinkle with salt and pepper, and cook for 3-4 minutes, turning occasionally, until tender but still crisp. Sprinkle with toasted sesame seeds and remove from heat.
  5. Heat a non-stick or cast iron skillet over medium-high heat. Place salmon fillets skin-side down carefully. Cook without moving for 4-5 minutes until skin is crispy and salmon is about two-thirds cooked through. Flip gently and cook for another 2-3 minutes until glaze is caramelized and salmon is cooked to liking. Avoid overcooking.
  6. Plate by spooning a bed of coconut rice onto each plate, add a portion of sesame bok choy, and top with miso glazed salmon. Drizzle any extra glaze from the pan over the top if desired.

Notes

Pat salmon dry before glazing to ensure crispy skin. Marinate salmon for 10 minutes only to avoid overpowering flavor. Toast sesame seeds for best aroma. Cook salmon on medium heat to prevent glaze burning. Rest salmon a few minutes after cooking for juiciness. Substitute tamari for soy sauce for gluten-free option. Use baby spinach as a bok choy substitute in summer. For more coconut flavor, add toasted coconut flakes to rice before serving.

Nutrition

Keywords: miso glazed salmon, sesame bok choy, coconut rice, Japanese recipe, quick dinner, healthy salmon, easy weeknight meal

Find it online: https://elaraeats.com/flavorful-miso-glazed-salmon-recipe-with-sesame-bok-choy-and-coconut-rice-guide/