Honey Miso Salmon with Roasted Bok Choy

Honey Miso Salmon with Roasted Bok Choy

YIELD: Makes 4 servings


For Bok Choy:

1 lb. - Bok Choy, washed and trimmed, each split in half lengthwise

1 - lemon, thinly sliced, ends discarded

2 T - olive oil

1 T - honey

2 tsp. - Szechuan oil

2 tsp. - tamari or soy sauce

1 clove - garlic, minced

For Salmon:

1/3 cup - miso paste, red or white

1 1/2 T - honey

2 T - seasoned rice wine vinegar

2 tsp. - tamari or soy sauce

4 - 4 oz. salmon fillets, skin removed

2 tsp. - toasted sesame seeds for garnish


Preheat oven to 425°F.

Spread the bok choy and lemons onto a sheet pan.

Whisk together the olive oil, honey, Szechuan oil, tamari, and garlic and drizzle over the bok choy and lemons. Place in the oven to roast for 7 minutes.

While the bok choy is roasting, combine the miso paste, honey, rice wine vinegar, and tamari sauce.

Remove the bok choy and lemons from the oven and move over to one side of the sheet pan. Place the salmon fillets on the pan and spread 1 1/2 T. of the miso mixture evenly over each filet.

Return the sheet pan to the oven and roast for about 8 minutes. Remove from the oven and serve immediately garnished with toasted sesame seeds and drizzled with the remaining miso mixture.


Look for small or “baby” boy choy. If they aren’t available, quarter the larger ones lengthwise. You could also substitute broccoli or eggplant for the bok choy.