miso glazed salmon and bok choy

continuing the challenge of learning how to cook fish at home and not be intimidated by it, i decided to tackle some salmon steaks i had in the freezer tonite. i had previously pan-fried one of the three salmon steaks, and while tasty, it was way too greasy and unhealthy feeling. so tonite, i decided to use a japanese-style preparation that called for marinating and broiling the fish, no oil added. this recipe comes from the williams-sonoma cookbook, food made fast: weeknights. here we go.

for the miso marinade, i combined 1/4 cup miso paste, 1/3 cup mirin, 1/4 cup sake, 1 1/2 tablespoons brown sugar and 1 tablespoon soy sauce together and set the salmon steaks in the marinade for about 15 minutes.

i also sliced 1 head of bok choy lengthwise and set that aside.

while the salmon marinated, i cranked up the broiler and prepared a sheet pan lined with foil. once the broiler was hot and ready, i placed the salmon steaks on the pan and coated the bok choy in the marinade and placed that next to the fish. the pan went under the broiler for 5 minutes. i then flipped the fish and bok choy, spread a bit more marinade over both, and returned it under the broiler for another 5 minutes.

i ended up leaving the fish under the broiler a couple minutes more to help with caramelization and charring of the edges. it also helped cook the fish throughly.

i plated with a scoop of white rice, the salmon, half the bok choy, and garnished with some seaweed and pickled radish. i also had a small bowl of edamame to round out the meal.

the fish was moist, tender and sweet thanks to the miso glaze. i also liked how the marinade caramelized on the fish and it lended great subtle flavor to the bok choy.

i do think next time i'll let the fish marinate for an hour or more, even overnite. i can only image how tasty the salmon would be if the miso infused every bit of flesh. the only oil in this dish came from the fish itself, which was a nice contrast over the greasy pan-fried salmon. overall, this fish preparation was very tasty, healthy and easy to prepare. i think i'll try this with some other fish. black cod maybe??