Miso-Glazed Salmon with Sesame-Ginger Bok Choy

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

A restaurant-quality salmon dish with a sweet-savory miso glaze and tender bok choy, ready in 25 minutes with minimal cleanup. This Japanese seafood recipe, ready in about 25 minutes, pairs Salmon Fillets, White Miso Paste, and Rice Vinegar for a weeknight-friendly dinner. Each serving lands at about 390 calories and feeds 2, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Build a week of meals around this recipe" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 10 min Cook: 15 min Serves 2 Japanese cuisine 390 cal/serving
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Ingredients

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Instructions

  1. Step 1: Whisk miso paste, rice vinegar, sesame oil, and 1 tbsp water in a small bowl until smooth. Pat salmon dry and brush generously with miso mixture, then place on a parchment-lined baking sheet.
  2. Step 2: Roast salmon at 400°F (200°C) for 12-14 minutes until edges are crisp and center is just opaque.
  3. Step 3: While salmon cooks, heat 1 tsp sesame oil in a skillet over medium heat. Add minced garlic and stir for 30 seconds until fragrant but not browned.
  4. Step 4: Add bok choy and soy sauce, tossing until wilted and coated (about 3 minutes). Stir in sesame seeds.
  5. Step 5: Serve salmon topped with roasted bok choy and drizzle any pan juices from salmon over the top.

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