Miso-glazed salmon and pak choi

    Salmon and pak choi are marinated with miso, brown sugar and rice wine then cooked under the grill until in this quick and easy recipe.

    1 person made this

    Serves: 4 

    • 140ml miso
    • 80ml mirin (Japanese sweet rice wine)
    • 60ml sake (Japanese rice wine)
    • 3 tablespoons brown sugar
    • 2 tablespoons soy sauce
    • 675g salmon fillets
    • 2 heads pak choi, halved lengthwise, or more to taste

    Prep:15min  ›  Cook:10min  ›  Extra time:10min marinating  ›  Ready in:35min 

    1. Stir miso, mirin, sake, brown sugar and soy sauce in a shallow dish. Add salmon fillets; turn to coat. Marinate at room temperature, 10 to 15 minutes, or in the fridge for up to 2 days.
    2. Preheat the grill and set oven rack on top rail closest to the grill.
    3. Line a baking tray with foil. Transfer salmon fillets onto the tray, reserving marinade.
    4. Place pak choi in the marinade; turn to coat. Arrange pak choi next to salmon on the baking tray, reserving marinade.
    5. Grill until salmon is lightly charred on the edges, about 4 minutes. Flip salmon and pak choi; brush with reserved marinade. Continue cooking until salmon is browned and flakes easily with a fork, about 3 minutes. Transfer salmon to serving plates. Continue cooking pak choi until it is tender-crisp, 3 to 4 minutes more.

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