Miso Glazed Salmon with Charred Baby Bok Choy

When you live in the Midwest those first few days of warmer weather and sun usually in March brings a sense of renewal. So giving your food game a fresh start is always a good idea. Throwing some Mino Prime wild caught Atlantic Salmon on the grill is a quick and delicious solution to the winter time rut. We had the opportunity to partner with local Chicago chef, Morgan Berrington @forkmylifechi on a few recipes and she created this flavorful dish using Mino Prime fresh Atlantic Salmon filets and Baby Bok Choy. The flavors are amazing and leave you feeling renewed. Check it out.

Miso Glaze Salmon with Charred Baby Bok Choy Recipe


Makes 2 servings Ingredients

  • 2 tbsp white miso paste
  • 3 tbsp coconut aminos or low sodium soy sauce
  • 1/2 tsp sesame oil
  • 2 tsp sambal oelek (can substitute sriracha or chili oil)
  • 1/2 tsp grated ginger
  • 2 tbsp hot water
  • 2 Mino Prime Steaks 8oz salmon filets
  • 1/2 tbsp avocado or vegetable oil
  • 8oz baby boy chow, cut in half lengthwise
  • 1 garlic clove, sliced
  • 6 tbsp vegetable broth or water
  • For serving: steamed rice, sesame seeds and sliced scallions


  • In a large bowl, combine miso paste, coco aminos, sesame oil, sambal oelek, ginger and hot water. Whisk until well combined and smooth. Reserve 2 tbsp of marinade to the side.
  • Add salmon filets to the bowl with the marinade and gently toss making sure salmon is well coated. Place in the fridge and marinade for 1-2 hours.
  • Preheat oven to broil and make sure the rack is about 6 inches away from the heating element.
  • Put the salmon on a foil lined baking sheet and place in the broiler for 1 minute. Remove the salmon and brush with reserved miso marinade.
  • Broil for another 2 minutes and then brush again with remaining miso marinade.
  • Broil for another 3-4 minutes or until cooked to your liking.
  • While the salmon is broiling, preheat a medium skillet over high heat.
  • Add avocado oil and once the pan smoking, add the baby bok choy cut side down. Don’t touch the baby boy choy and let it sear for 2 minutes.
  • Once the baby bok choy is charred, flip over and add the garlic and season with salt. Add more oil if necessary.
  • Quickly add 6 tbsp of vegetable broth (or water) and cover with a lid and turn the heat down to low. Steam for about 3 minutes until the liquid has evaporated.
  • To serve, place rice in a shallow bowl or plate, top with charred bok choy, salmon and garnish with sesame seeds and scallions.

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