Yes, you can… make this super easy Miso Glazed Salmon! Buy a beautiful piece of salmon (I prefer Atlantic salmon because of its fatty texture) from your fishmonger or the fish market at your local grocery store to make this recipe. Whole Foods always has the best Atlantic salmon, which is actually Norwegian salmon. The fish will literally melt in your mouth, and this fantastic marinade is perfect for this fish. Miso paste (fermented soy bean paste) whisked with mirin, rice vinegar, sesame oil, and ginger is sweet and salty and full of deliciousness in every bite! Broiling the fish browns it perfectly, but you can grill it as well. Make a little extra of the marinade to drizzle on top when serving! We like to pair this dish with our Baby Bok Choy with Ginger & Garlic and a side of sticky white rice. Soooo good!
Pop this Miso Glazed Salmon in the oven and broil for 10 minutes for a perfectly cooked piece of fish, every time!
Marinate the salmon in a plastic sealable bag for 30 minutes in the fridge. It soaks up all of the delicious flavors of the miso marinade!
Serve this beautiful dish with our Baby Bok Choy with Ginger & Garlic and a side of sticky white rice.
- In a small mixing bowl, whisk together the miso paste, soy sauce, mirin, sesame oil, ginger, pepper, and green onions until well combined. Place the salmon filet into a sealable plastic bag and pour the marinade over the salmon. Marinate the salmon in the refrigerator for 30 minutes.
- Heat oven on the broil setting. Place the salmon on a foil-lined baking tray. Place on a high rack in the oven. Broil the salmon for approximately 10 minutes, or until fork tender. Watch carefully not to let the salmon burn! Garnish salmon with chopped green onions and a sprinkle of sesame seeds. Serve with a side of sticky rice, or our Baby Bok Choy with Ginger and Garlic.
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This sweet, tender Seared Chili Scallops recipe is a dish I could eat once a week! Honestly, it’s incredibly easy and so impressive when plated! Scallops are quick-cooking, tender, and mild, and go well over just about any vegetable or grain. We plopped them on top of quickly wilted baby bok choy. The colors are just beautiful from the fresh basil and mint, and the pop of color and heat from the Thai chili peppers. Did I mention how low-fat this recipe is? No guilt! Just some Asian persuasion from our end!
Quickly wilted baby bok choy is deliciously paired with the seared scallops!
Sweet and succulent fresh sea scallops are the star of this dish!
- 4 tablespoons canola oil (divided)
- 2 garlic cloves, minced
- 2 Thai red chili peppers, seeded and finely chopped (or ½ teaspoon red pepper flakes)
- Zest and juice from one lemon
- 1 teaspoon honey or agave nectar
- 1 teaspoon orange zest
- 1 tablespoon fresh basil, chopped
- 1 tablespoon fresh mint, chopped
- ¼ teaspoon salt
- ⅛ teaspoon pepper
- 20 large sea scallops
- 1 pound fresh baby bok choy, ends trimmed
- In a medium glass bowl, whisk together 1 tablespoon canola oil, garlic, chili pepper, lemon juice and zest, orange zest, basil, mint, salt and pepper. Add the cleaned scallops to the bowl and let marinate for 15 minutes at room temperature. Remove the scallops and pat dry, reserving the marinade.
- Heat a heavy skillet over high heat. Add the other tablespoon to the pan. Sear the scallops until just done, about 2 minutes on each side. Remove from the pan and keep warm.
- Place the reserved marinade in a small sauce pan. Bring to a boil and lower to a simmer, keeping marinade warm.
- Heat the same heavy skillet over medium high heat, with 2 tablespoons canola oil. Quickly wilt the baby bok choy in the skillet, adding salt and pepper to taste (optional). To plate, place several leaves of bok choy at the bottom of a dish. Top bok choy with the scallops and marinade. Sprinkle more basil and mint to garnish if desired. Serve immediately.