Dinner · Japanese · 10 min
Miso-Glazed Atlantic Salmon with Steamed Bok Choy and Quinoa
- Calories
- 644
- Protein
- 51g
- Carbs
- 53g
- Fat
- 28g
Ingredients
- 185.7 g ATLANTIC SALMON PRIME FILLET
- 125.3 g Quinoa, cooked
- 156.6 g Spinach, raw
- 23.5 g White Miso Paste (for glaze)
- 23.5 g Mirin (Sweet Rice Wine)
Method
- 01Preheat your oven to 400 deg F (200 deg C). In a small bowl, whisk together the white miso and mirin until a smooth, thick glaze forms. Pat the salmon fillets completely dry with paper towels to ensure the glaze adheres properly.
- 02Place the salmon on a parchment-lined baking sheet and brush generously with the miso-mirin glaze. Bake for 10-12 minutes until the edges are caramelized and slightly charred, and the salmon flakes easily when pressed with a fork.
- 03While the salmon bakes, bring a small pot of water to a boil and steam the fresh spinach for 2-3 minutes until bright green and tender; drain well and press out excess moisture.
- 04Serve the glazed salmon atop a bed of warm, fluffy quinoa. Arrange the steamed spinach alongside. The dish should look vibrant with the glossy, golden-brown glaze of the fish contrasting against the earthy grains and deep green greens. Finish with a light dusting of toasted sesame seeds if desired.
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