Miso glazed salmon is paired with a creamy shiitake risotto and spicy sautéed bok choy. This recipe is flavor-packed and feels extra special (date night in, anyone?).
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Date Night In!
This recipe is one to make for your sweetheart. Salmon is one of the most versatile proteins, and it feels extra special when it’s covered in a sweet and salty miso glaze. It’s served with an outrageously good shiitake risotto and simple sautéed spicy bok choy. This is such a delicious meal that feels special enough for date night.
How To Make Miso Glazed Salmon
Making this delicious Miso Glazed Salmon is so simple. It features a gorgeous filet of wild caught Alaskan salmon and a handful of ingredients for the glaze. I prefer cooking my salmon at a lower temperature, as opposed to high. The texture of the fish is much more buttery when cooked low and slow.
Here’s how to make it:
- Preheat oven to 300 degrees.
- Combine all glaze ingredients in a medium bowl and stir to combine.
- Pour glaze over the salmon. Transfer to preheated oven and cook for 25-30 minutes, until salmon is cooked to your desired temperature (I recommend between 120 and 130 degrees).
What To Serve Miso Glazed Salmon
This Miso Glazed Salmon is outrageously good when served with shiitake risotto and spicy sautéed bok choy. You prep these items as the salmon bakes, meaning everything is ready at the same time.
Risotto tends to get a reputation of being a labor intensive dish. Which, although you need to keep an eye on it a little closer than you might need to with other dishes, it’s really a simple process and is so worth the time. Bok choy cooks up in seconds, making it the very last thing you’ll cook for this gorgeous meal. It’s drizzled in a spicy and salty sauce that is flavor-packed and so simple to make.
While these dishes are my go-to sides with this beautiful miso glazed salmon, here are a few other delicious options to consider:
- The Greenest Stir Fry
- Sautéed Snap Peas with Lemon and Dill
- Steamed Rainbow Chard with Toasted Hazelnuts
- Roasted Asparagus with Lemony Breadcrumbs
Tools To Make This Dish
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Miso Glazed Salmon with Shiitake Risotto and Sautéed Bok Choy
Ingredients
For the Miso Glazed Salmon
- 1/4 cup miso
- 1/4 cup sake
- 2 Tbsp coconut aminos (or low sodium soy sauce)
- 2 Tbsp sesame oil
- 1 inch knob fresh ginger, grated
- 2 cloves garlic, minced or grated
- 1 lb wild caught salmon
For the Shiitake Risotto
- 2 Tbsp olive oil
- 1 cup arborio rice
- 1/4 cup onion, chopped
- 2 cloves garlic, grated or minced
- 1/2 tsp salt
- 1/4 tsp freshly cracked pepper
- 1/4 cup dry white wine
- 4` cups chicken or vegetable broth
- 4 oz fresh shiitake mushrooms, roughly chopped
- 1/4-1/2 cup freshly grated parmesan cheese
For the Sautéed Bok Choy
- 1 Tbsp coconut aminos (or low sodium soy sauce)
- 1/4 tsp sesame oil
- 2 tsp rice wine vinegar
- 1/2 tsp pure maple syrup
- 2 cloves garlic, grated
- 1 tsp freshly grated ginger
- 1 tsp Shichimi Togarashi (Japanese 7 Spice Blend, link in notes!)
- 1 lb bok choy, each halved
Instructions
For the Miso Glazed Salmon:
- Preheat oven to 300 degrees.
- Combine all glaze ingredients in a medium bowl and stir to combine.
- Pour glaze over the salmon. Transfer to preheated oven and cook for 25-30 minutes, until salmon is cooked to your desired temperature (I recommend between 120 and 130 degrees).
For the Shiitake Risotto
- Bring the vegetable broth to a gentle simmer in a saucepan as you prepare the risotto.
- Add olive oil to a medium dutch oven set over medium heat.Add onion and garlic and saute until fragrant, about 4 minutes. Add salt and pepper. I start with about 1/4 teaspoon of each.
- Make a cleared area in the center of your pan and pour in the arborio rice. Stir the mixture to combine, and allow the rice to lightly toast, but not brown. Browning the rice will impede its ability to soak up liquid. Pour in the cold white wine, stirring to combine. Allow it to evaporate completely. Add the chopped mushrooms.
- Start ladling the warm broth to the pan in about 1 cup increments. Allow broth to completely absorb before adding the next round. Gently stirring will be important in this step – don't distract yourself with another task! The key to deliciously creamy risotto is to keep it moving as it cooks.
- Once all the broth has been added, add parmesan cheese and stir to combine. Sample the dish. If it needs additional seasoning, add more salt or pepper as needed.
For the Sautéed Bok Choy
- Set a large state pan over medium high heat. Add avocado or olive oil to the pan. Add halved bok choy, allowing to sear cut side down.
- As the bok choy cooks, combine all sauce ingredients in a medium bowl. Pour over the bok choy and allow to slightly reduce. Remove from heat and plate with the risotto and salmon.