Gabrielle's Kitchen

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Miso Glazed Salmon with Cilantro Crema + Seared Bok Choy

Gabrielle Burt

In this recipe I used a simple miso glaze that can be used on any protein, vegetable, or even as a sauce!  The flavor of my delicious cilantro creama pairs perfectly with my decadent miso salmon and sesame ginger bok choy. I like to sear my bok choy on the outside so that it remains crunchy on the inside. Feel free to switch out vegetables in this recipe. Also play around with the sauce & use a different herbs such as basil or parsley. Make this dish for any dinner guest and they will not be disappointed. It is easy to make and turns out delicious every time! 

Miso Glazed Salmon with Cilantro Crema + Seared Bok Choy

Serves 4-6

Prep time: 20 mins

Cook Time: 20 mins

Total time: 40 mins

INGREDIENTS

Miso salmon 

  • 4- 6 oz portions of salmon 

  • ¼ cup mirin

  • 3 tbsp white miso

  • 1 tbsp maple syrup

Cilantro crema

  • 1 cup of cilantro leaves

  • 1 cup soaked cashews 

  • 1 large tbsp of majestic garlic spread

  • ¼ cup extra virgin olive oil

  • 2 limes, juiced

  • 1 tsp maldon salt

  • 1 tsp cracked black pepper

Seared bok choy 

  • 3 bok choys

  • 1 inch minced ginger

  • 1 tbsp sesame oil

  • 1 tsp maldon salt

INSTRUCTIONS

  1. Turn the oven to 400 degrees.

  2. Wash and prep your salmon. 

  3. Process all miso glaze ingredients in a food processor till smooth then rub on to your salmon filets and let marinate 15 minutes. 

  4. To make the crema add all ingredients into vitamix and blend until smooth. If too runny you can put in the refrigerator to thicken. 

  5. Add salmon to the oven and set a timer for 10 minutes, once times up remove from oven, rub more miso glaze on top. Turn the oven to broil. Once all the other ingredients are made pop your salmon back into the oven and broil your fish 1-2 minutes to create nice caramelization on top. 

  6. Slice your bok choys in half. Start to preheat cast iron, then add sesame oil and minced ginger to the skillet. Add bok choy sliced side down and don't move it, this will create a hard sear. Leave for about 2 minutes, flip over to get color on the other side for a minute or two. Don't cook too long or bok choy will become too soft. 

  7. Serve immediately! I like to smear the crema under the fish sometimes and bok choy on the side. Also do a sprinkle of sesame seeds, squeeze of fresh lime juice, and a pinch of micro cilantro.

Enjoy!

Let me know your what you think below in the comments below and tag me on Instagram! @gabrielleskitchen__