miso glazed salmon with baby bok choy

A while ago, R. and I went to a cooking class called “Date Night” at the Brooklyn Kitchen in Greenpoint. We were cooking with Candice Kumai (from Top Chef) and the blog Stiletto Chef. We did a three course meal of a grilled nectarine salad, miso glazed salmon and braised baby bok choy, and a hand made strawberry sorbet. It was a ton of fun, and they have classes all of the time! I am now going to post the salmon and bok choy recipe. It is delicious, and very easy!

Miso Glazed Salmon

Serves 4

Ingredients

2 tbsp red miso paste

2 tbsp red wine vinegar

1 tbsp honey

1 1/2 tsp dark sesame oil

1/2 tsp reduced sodium soy sauce

4 salmon filets (approx. 6 oz. each)

Cooking spray

Directions

1. Preheat the oven to 350°F. Whisk in a small bowl the miso, vinegar, honey, oil, and soy sauce.

2. Spray a cooking sheet covered in foil with the cooking spray. Place salmon skin side down and brush on half of the glaze mixture. Set aside for 10 minutes (or refrigerate for an hour) to marinate.

3. After it has rested, brush on the remainder of the marinade and bake for about 20 minutes (until it is opaque at the edges and still pink in the middle). Let it rest for about 5 minutes before serving.

Braised Baby Bok Choy

Serves 4

Ingredients

1 cup stock (chicken or vegetable)

2 tbsp reduced sodium soy sauce

1 tsp dark sesame oil

1 teaspoon grated ginger

1 bag of bok choy (approximately eight pieces), cut lengthwise and washed thoroughly.

Directions

1. Preheat oven to 350°F. In a small bowl, whisk stock, soy sauce, oil, and ginger together.

2. Place bok choy into a baking dish in a single layer. Drizzle the marinade over the bok choy, and turn pieces to fully coat. Set aside for 10-15 minutes.

3. After it has rested, re-coat all of the bok choy with the marinade that has sunk to the bottom of the dish, and place bok choy cut side down in the pan.

4. Bake for 15-20 minutes, until the bok choy is cooked to your liking. Serve alongside the miso glazed salmon.

Enjoy!