It's Monday. A time for new beginnings. A time to empty your take out container-filled trash can, open your fitness app, and think about healthy recipes for the week ahead. Luckily, that mission just got a lot easier thanks to this simple and delicious salmon recipe by Diana Yen. According to Lonny's go-to foodie gal, this kabob-based dish packs the nutritional punch of few others. "Creamy Japanese miso paste rub is the key to give your fish an umami flavor boost," she explains. "And the bok choy is served raw for a refreshingly crisp and bright salad." We see some fresh starts and delightful bites ahead.
Miso-Ginger Glazed Salmon Skewers with Bok Choy Salad
- 2 (8 ounce) boneless salmon steaks, cut into 1-1 ½-inch chunks
- vegetable oil, for brushing
- ⅓ cup white miso
- 2 tablespoons mirin
- 2 tablespoons unseasoned rice vinegar
- 2 teaspoons ginger, peeled and minced
- 1 teaspoon sesame oil
- 1 tablespoon rice vinegar
- 1 teaspoon toasted sesame oil
- 1 tablespoon soy sauce
- 2 cups raw bok choy, sliced and toasted almonds, for garnish
- toasted sesame seeds, for garnish
- lime wedges, for serving
Thread salmon chunks onto wooden skewers. Line a rimmed baking sheet with foil and lightly brush with vegetable oil. Place the salmon skewers on the baking sheet. Make the marinade by whisking together the miso, mirin, vinegar, ginger, and sesame oil in a small bowl. Top the salmon with half of the mixture and lightly season with salt. Flip over skewers and apply the marinade to the other side of the skewers. Cover the baking sheet with plastic wrap, and allow salmon to marinate room temperature for at least 20 minutes, and up to an hour.
Meanwhile, make the salad dressing by whisking together the vinegar, sesame oil, and soy sauce in a large bowl. Toss in the sliced bok choy and top with toasted almond slices. Set aside until ready to serve.
Position the oven rack 6-7 inches from the broiler. Broil the salmon 10-12 minutes, turning once halfway through the cooking time. Salmon is done when the outside is golden brown, and the center is opaque. Top with toasted sesame seeds. Serve over bok choy salad with lime wedges.