Miso Salmon with Bok Choy and Mushrooms

Miso covered salmon atop a bed of stir fried bok choy and mushrooms.

Looking through the refrigerator to see what sorts of odds and ends I had to make with salmon, I found some bok choy and enoki mushrooms. We'd gotten the enoki mushrooms on sale, and I usually use them in miso soup, so I thought about making some miso salmon. Ginger, garlic, and sesame are some other staples I thought would go well. I also added a bit of soy sauce and mirin. Although if you decide to use red miso, I'd recommend decreasing or even eliminating the soy sauce. The stronger flavor of the red miso stands up well to the salmon on its own. Reading this far, you might think I forgot about the enoki mushrooms and bok choy. And you're right - I didn't use those two materials to make the salmon. Instead, I served the miso salmon on a bed of bok choy stir fried with shiitake and enoki mushrooms.

What's your favorite way to serve salmon?

Miso Salmon with Bok Choy and Mushrooms

by CJ Huang

Miso covered salmon atop a bed of stir fried bok choy and mushrooms.

Prep time: 5 minutes
Cook time: 20 minutes
Total time: 25 minutes
Yield: 2-4 servings

Materials:

Mass	Weight	Volume	Number	Material	Notes
	8 ounces		2	salmon fillets
			2 heads	bok choy, leaves sliced in half
		1 tablespoon		garlic, minced
		1 tablespoon		ginger, grated
		1 tablespoon		mirin
		2 tablespoons		miso paste
	4 ounces			shiitake mushrooms, sliced
		1 teaspoon		sesame oil
		2 tablespoons		soy sauce

Methods:

	1. Gather all materials.
	2. Combine sesame oil, mirin, miso, soy sauce, ginger, and 2 teaspoons garlic. Mix into a paste.
	3. Cover salmon completely with paste and allow it to marinate for a bit, then bake at 350F until cooked through and flaky.
	4. Heat 1 teaspoon of garlic in a bit of oil until fragrant.
	5. Stir fry with remaining materials.

Shared with: Wonderful Wednesday, What's Cookin' Wednesday, Creative Ways, Throwback Thursday, Pinworthy Projects