Miso-glazed salmon and pak choi

    35 min

    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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