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Now with the Thanksgiving holiday behind us and the last bits of turkey thigh (I roasted turkey thighs, rather than the entire bird, and so glad that I did – not a fan of breast meat), rib roast, sides and desserts still sitting in the fridge, it was time for something light and delicately flavored.  It’s been leftovers for lunch, every day since.

Because Thanksgiving dinner happened rather spontaneously, I did not post any recipes. I will do something next year – I promise.

Now back to the salmon. I decided to use salmon for this dish; another popular fish choice is black cod – which I’m sure many people have had in a Japanese restaurant.  The miso paste can also be used for meats.  The longer you allow to marinade, the deeper the flavor will be – overnight would be ideal.  I only marinated for an hour.  The veggies cook up quickly and can be prepared when the fish goes in the oven.  

Serves: 2

2 fresh salmon filets, 6 oz. each
½ lb baby bok choy, washed and halved
2 tablespoons grape seed oil
3 tablespoons chicken stock
½ teaspoon salt
1 pinch of sugar

Miso Paste:
1 ½ tablespoon awase miso
½ tablespoon sake
½ teaspoon sugar
½ teaspoon salt
2 tablespoon mirin


Rinse and thoroughly pat dry salmon with paper towel.

In a small bowl, mix together ingredients for miso paste.  Thoroughly coat salmon in miso paste and let marinate, or cover and refrigerate overnight.  

Wash bok choy and cut in half lengthwise.  Check for dirt and sand that gets trapped close to the stalk – two or three rinses may be needed.  The last thing anyone wants is to crunch on some sand.  Let all water drain well before cooking.

Preheat oven on broil setting to 450 F.  Remove any excess marinade, place fish on a baking sheet lined with foil.  Broil for 7-8 mins.  Check for doneness.  The fish should be nicely caramelized all around and just barely cooked through. 

While the fish cooks in the oven, in sauté pan or wok over high heat, add oil and wait until hot.  Add veggies, stir fry for 30 seconds.  Add salt and sugar, and toss around.  Add stock and cover for 3-4 minutes until cook through and but still crisp.  And now plate up the veggies and the fish should be just about ready.

I like to serve with a side of brown rice.