Main courses
Miso salmon with pan-fried bok choy
The miso and tamari glaze keeps the baked salmon succulent. Quickly pan-fried bok choy adds freshness.
30 minDifficulty: easy
Servings in this printout: 4
Ingredients
Servings
- 600 g salmon fillet
- 2 tbsp white miso paste
- 1 tbsp tamari
- 1 tbsp rice vinegar
- 1 tsp sesame oil
- 400 g bok choy
- 1 tbsp sesame seeds
- 1 tbsp neutral oil
Method
- Preheat the oven to 200 °C. Mix the miso, tamari, rice vinegar and sesame oil.
- Place the salmon on baking parchment and brush it with the miso mixture. Bake for 12–15 minutes, until the salmon flakes easily.
- Halve the bok choy lengthwise. Heat the oil in a frying pan and cook the bok choy cut side down for 2–3 minutes.
- Turn the bok choy and cook for another minute. Sprinkle with sesame seeds.
- Serve with the miso salmon.
Nutrition per serving
Nutrition values are approximate estimates, not laboratory analyses. Products and portion size affect the result.
- Net carbs
- 2.91 g
- Total carbohydrates (incl. fibre and polyols)
- 5.93 g
- Protein
- 32.4 g
- Fat
- 26.66 g
A reliable glycemic load estimate is not available.
Some ingredient data or calculation inputs could not be verified, so there is no reliable estimate for the whole serving.
Why is the estimate missing?
- white miso paste · Suitable nutrition data was unavailable for this ingredient or product.
- sesame seeds · A suitable GI value was unavailable for this ingredient.
Notes
Miso and tamari are salty. Taste before adding extra salt.