Miso Glazed Salmon with Shiitake Mushrooms & Bok Choy

Cooking with Rich

2020-12-15T00:41:51+00:00

Miso Glazed Salmon with Shiitake Mushrooms & Bok Choy - Cooking with Rich This miso glazed salmon, mushrooms and bok choy, is based on a recipe I found not all that long ago on Pinterest of all places. The original recipe used cod, and had a suggestion of using salmon, so, as one does I had a go a few weeks ago and it went down very well with the family.

We then tried a few variations in the ingredients, including an credible attempt using barramundi as the fish - an Aussie favourite - which turned out very well, although have to admit the pics look better of the salmon over the barramundi, but the tastes was still great.

What was a little surprising first go around was the amazing flavour the fish had, it had 'umami', that now widely throw around term, gained through the miso based marinade. Something I'm going to try with some other recipes now that I have been enlightened.

The key here becomes the time you allow the fish to marinade before cooking. The original recipe suggested a minimum of 30 mins, and for a quick dinner that does work fine, but if you can plan ahead a little allow the fish to soak in the marinade for 3-4 hours, or even overnight, you'll know what I mean about the umami when you taste it.

It has quickly become a family favourite at our place so I'd love to hear how you go with this one and if you try any alternatives.

Credit for original recipe goes to Closet Cooking - Miso Glazed Black Cod, thank you.

Miso Glazed Salmon with Shiitake Mushrooms & Bok Choy

Preparation: ~30 mins (plus marinating time) | Cooking: 15-20 mins | Serves: 4
Skills Level: Easy/Moderate

Ingredients

800g salmon (4x 200g portions)
100g white miso (~½ cup)
½ cup sake (~100ml)
½ cup mirin or rice wine (~100ml)
¼ cup brown sugar (75g)
250g shiitake mushrooms. finely sliced
250-400g baby bok choy (or other Asian leafy greens, Swiss chard is also a good alternative), separate stems from leaves.
2 garlic cloves, crushed
⅓ cup of vegetable stock (75 ml)
2 tsp soy sauce (10 ml)
1 tsp sesame oil (5 ml)
Sesame seeds and spring onion for garnish

Method

Add miso, sake, mirin and brown sugar to a sauce pan and gently heat while stirring to combine. Continue until miso and sugar have dissolved and mixture becomes smooth. Take off heat and set aside to cool.
Place salmon in a dish or zip lock bag and add miso mixture to cover - retain ~2 tbsp of the mixture for later.
Let salmon marinate in the fridge for at least 2 hours - and if you plan ahead overnight is even better.
When ready to cook, preheat oven to 200℃ (400℉), place salmon on greaseproof paper or baking rack and place in the oven for 8-10 mins depending on the thickness of the fish. Finish with grill on high for 2-3 minutes until golden brown.
While salmon is in oven, heat a little oil in a wok or deep frying pan, add in garlic, bok choy stems and mushrooms and saute until much of the moisture is cooked out, approximately 5 mins.
Add soy and stock and cook for another 2-3 mins.
When almost done, add in bok choy leaves and cook until wilted, ~1-2 mins and remove from heat and add in sesame oil.
Place a bed of the mushroom and bok choy on a plate and top with a portion of salmon, drizzle with a little of the pan juices and retained marinade, top with sesame seeds, spring onion and serve immediately.

Tips & Alternatives

Salmon works well, but you can use alternates such as barramundi, cod, sea bass, or any meaty fish. Avoid thin filleted fish.
If you can't find bok choy you can use other leafy greens such as choy sum, Swiss chard/silverbeet or even spinach.
Keep an eye on the fish as it cooks in the oven, I've gotten distracted a few times and learnt it's way too easy to over cook.

The first attempt result of this recipe - Cooking with Rich

Miso Glazed Barramundi - Cooking with Rich

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