Salmon Miso Bok Choy

Oven-roasted salmon fillets glazed with a mild white miso paste, served on a bed of wilted baby bok choy with sesame and ginger.

Ingredients

  • 2 salmon fillets (approx. 150g each)
  • 2 tbsp white miso paste
  • 1 tbsp soy sauce (low sodium)
  • 1 tsp sesame oil
  • 1 tsp freshly grated ginger
  • 4 baby bok choy, halved lengthwise
  • 1 clove garlic, minced
  • 1 tsp olive oil
  • 1 tbsp sesame seeds
  • Fresh coriander for garnish
  • Salt and pepper to taste

Instructions

  1. Preheat oven to 200°C.
  2. Mix the white miso paste, soy sauce, sesame oil, and grated ginger in a small bowl until smooth.
  3. Place the salmon fillets on a lined baking tray, skin side down. Spread the miso glaze evenly over the top of each fillet.
  4. Roast in the oven for 12–15 minutes until the salmon is cooked through and the glaze is lightly caramelised.
  5. While the salmon roasts, heat olive oil in a large pan over medium-high heat. Add the garlic and stir for 30 seconds.
  6. Add the halved baby bok choy, cut side down. Cook for 2–3 minutes, then flip and cook another 1–2 minutes until wilted but still vibrant green. Season lightly with salt.
  7. Arrange the bok choy on plates, place salmon on top, and sprinkle with sesame seeds and fresh coriander.

Notes

  • White miso (shiro miso) is milder and slightly sweet, making it perfect as a glaze without overpowering the salmon.
  • Keep an eye on the glaze in the last few minutes — it can go from nicely caramelised to burnt quickly.
  • The original request included honey, but it has been omitted per dietary preferences. The natural sweetness of white miso provides a similar effect.

Variations

  • Add a handful of edamame beans to the bok choy for extra protein and colour.
  • Swap bok choy for tenderstem broccoli or sugar snap peas for a different texture.
  • Add a splash of mirin (1 tsp) to the miso glaze for extra depth and mild sweetness.
  • Serve alongside soba noodles or barley for a more filling meal.
  • Top with thinly sliced spring onion instead of coriander if preferred.

Why this meal is good for me and the world

Health: Salmon is one of the best sources of omega-3 fatty acids (EPA and DHA), which support heart health, reduce inflammation, and benefit brain function. White miso provides probiotics and is rich in B vitamins and minerals. Bok choy is loaded with vitamins A, C, and K, calcium, and antioxidants — all with very few calories. This meal is high in protein, low in carbohydrates, and promotes a slow blood sugar response with no refined sugars or starches.

Sustainability: Salmon farming has improved significantly but still carries concerns around feed sourcing and ocean impact. Choosing ASC-certified or wild-caught Alaskan salmon is the most responsible option. Bok choy and miso are low-impact crops with modest water and land requirements. Overall, this is a relatively resource-efficient protein meal compared to red meat, with a small ingredient list that minimises food waste.