This sweet-savory sauce--a fusion of Asian and Western flavors--is a fresh way to enjoy wild salmon, in season now.
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
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.
You May Like
Sign Up for our Newsletter
Join our newsletter for free recipes, healthy living inspiration, and special offers.