Miso-Honey Glazed Salmon with Charred Pak Choi
This week's recommendation brings a fusion of Japanese-inspired umami and fresh summer crunch to your dinner table. The balance of sweet honey, savory miso, and zesty ginger makes this a standout dish that is both sophisticated and incredibly easy to prepare for a mid-summer treat.
Ingredients
- Salmon fillets4 pcs
- White miso paste2 tbsp
- Honey1 tbsp
- Soy sauce1 tbsp
- Quinoa300 g
- Fresh ginger, grated1 tbsp
- Pak Choi4 small heads
- Sesame oil1 tbsp
- Lime juice1 tbsp
- Toasted sesame seeds1 tsp
Instructions
Rinse the quinoa thoroughly. Boil it in salted water according to package instructions, but add the grated ginger to the water for an aromatic infusion. Once cooked, fluff with a fork.
In a small bowl, whisk together the miso paste, honey, and soy sauce until smooth. Pat the salmon fillets dry and brush the glaze generously over the top of each piece.
Place the salmon in a preheated oven at 200°C (390°F) for 10-12 minutes, or pan-sear over medium heat until the glaze is caramelized and the salmon is cooked to your liking.
Slice the pak choi in half lengthways. Heat sesame oil in a pan over high heat and sear the pak choi cut-side down for 2-3 minutes until slightly charred but still crisp.
Mix lime juice into the ginger quinoa. Serve the salmon on a bed of quinoa with the charred pak choi on the side. Sprinkle with toasted sesame seeds before serving.
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