Salmon with Citrus-Soy Sauce and Bok Choy
More From Sunset
Amount per serving
- Calories: 398
- Calories from fat: 41%
- Protein: 37g
- Fat: 18g
- Saturated fat: 2.7g
- Carbohydrate: 17g
- Fiber: 3.1g
- Sodium: 1310mg
- Cholesterol: 94mg
- 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
- 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.
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