- 2 tablespoons olive oil
- 2 tablespoons lime juice
- 2 tablespoons low-sodium soy sauce
- 1 teaspoon honey
- 4 salmon or arctic char fillets (6 oz. each), boned if you like
- 2 cups vegetable broth, divided
- 2 teaspoons white miso, divided
- 1 teaspoon Dijon mustard
- 1 teaspoon salt, divided
- 1/4 teaspoon cayenne
- 1/2 cup mirin
- 1 teaspoon sugar
- 1 pound bok choy (about 4 small heads), cut into 1/2-in. pieces
- 2 medium leeks, sliced in half lengthwise, then cut into 1/2-in. pieces
- 3-in. piece daikon radish, coarsely shredded
- calories 398
- caloriesfromfat 41 %
- protein 37 g
- fat 18 g
- satfat 2.7 g
- carbohydrate 17 g
- fiber 3.1 g
- sodium 1310 mg
- cholesterol 94 mg
How to Make It
Preheat broiler. Brush a small baking sheet with some of the oil; set aside. Whisk lime juice, soy sauce, and honey together in a medium frying pan (not nonstick). Add fish, skin side up, and marinate 5 minutes.
Meanwhile, whisk together 1/2 cup broth, 1 tsp. miso, the mustard, and 1/2 tsp. salt in a small bowl; set aside.
Arrange fish, skin side up, on oiled baking sheet, reserving marinade in pan. Sprinkle cayenne over fish and broil 6 in. from heat until just cooked through, about 6 minutes.
Meanwhile, add mirin and remaining 1 1/2 cups broth to marinade in pan and simmer over medium heat until sauce is reduced to 1 1/2 cups, about 7 minutes. Whisk in sugar and remaining 1 tsp. miso and keep sauce warm.
Heat remaining oil in a large frying pan over medium-high heat. Add bok choy, leeks, and remaining 1/2 tsp. salt and cook, stirring often, until vegetables begin to soften, about 3 minutes. Add the miso-mustard mixture and cook, stirring occasionally, until vegetables are tender-crisp, about 3 minutes.
To serve, divide vegetables among 4 wide, shallow bowls. Add a piece of fish to each and pour sauce into bowls. Garnish with some daikon radish.