Miso Salmon with Bok Choy and Asparagus

Name: Miso Salmon with Bok Choy and Asparagus
Cuisine: Asian, Japanese
Ingredients: 2 tablespoons white miso; 2 teaspoons toasted sesame oil; 2 teaspoons rice wine vinegar; 1 tablespoon plus 1 teaspoon tamari soy sauce; 1 tablespoon plus 1 teaspoon mirin; 2 teaspoons finely grated fresh ginger; 1 tablespoon olive oil; 4 (5- to 6-ounce) salmon fillets, skin removed; 12 spears asparagus, tough ends removed; 4 bunches baby bok choy, rinsed well and cut lengthwise into quarters; 2 scallions, thinly sliced; 2 tablespoons toasted sesame seeds

Instructions

Easy enough for a weeknight yet impressive enough for a dinner party, this quick salmon and spring veggie dinner has quickly become a new favorite. Make a double batch of the miso glaze and spread it on everything from chicken to veggies to tofu.

Updated at: Sat, 20 Dec 2025 22:04:12 GMT