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Salmon with Citrus-Soy Sauce and Bok Choy

Total time 30 mins
Yield Serves 4
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

Nutrition Information

  • 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

  1. 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.

  2. Meanwhile, whisk together 1/2 cup broth, 1 tsp. miso, the mustard, and 1/2 tsp. salt in a small bowl; set aside.

  3. 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.

  4. 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.

  5. 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.

  6. 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.