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Black ceramic bowl with white rice, cooked bok choy halves and a salmon fillet topped with lomi-lomi tomatoes on a black wooden table.

Misoyaki Glazed Salmon

baby bok choy, lomi-lomi tomato, furikake rice

STARS

The origins of this dish can be traced back to island culinary mastermind Roy Yamaguchi from the legendary Roy's Asian Fusion Cuisine. Glaze salmon fillets with a sweet and savory misoyaki sauce, then top with a traditional Hawaiian tomato vinaigrette for acidity. Quite simply, this fish is melt-in-your-mouth-good. Rice seasoned with furikake flakes and steamed baby bok choy round out this elegant meal.
difficultyDifficulty Level
EasyEasyEasy
difficulty
Total Time:  1 hour
Active Time:  30 minutes
Ingredients

Misoyaki Glazed Salmon

  • 3 tablespoons white miso
  • 2 tablespoons mirin
  • 1 tablespoon sake
  • 1 tablespoon sugar
  • 4 salmon fillets
  • 2 cups white rice
  • 6 heads baby bok choy, sliced into quarters
  • 4 tablespoons furikake 
  • 1 lemon, sliced into wedges

Lomi-Lomi Tomatoes

  • 1 tomato, diced
  • ½ red onion, diced
  • 1 red bell pepper, diced
  • 1 yellow bell pepper, diced
  • 1 green bell pepper, diced 
  • 1 tablespoon minced ginger
  • 4 scallions, minced
  • 1 tablespoon rice wine vinegar
  • 2 tablespoons soy sauce
  • 1 lemon, juiced
  • 1 teaspoon sesame oil
  • ¼ cup chopped cilantro
  • Salt and pepper, to taste
Directions
1
In a small saucepan, whisk together the miso, mirin, sake, and sugar. Bring to a simmer and remove from the heat.
2
Coat the salmon in the miso sauce and marinate for 1-2 hours. 
3
Preheat the oven to 400°F. 
4
Place the rice, 4 cups of water and a pinch of salt in a large saucepan. Bring to a simmer, reduce heat to low, cover, and cook for 20 minutes, until the grains are tender. 
5
Place the bok choy and the salmon on baking sheets, discarding any remaining marinade. Toss the bok choy with oil and a pinch of salt. Roast both the salmon and bok choy for 12-15 minutes, until cooked through. 
6
To make the lomi-lomi tomatoes, combine all ingredients in a mixing bowl until well-coated. 
7
To serve, divide the rice, salmon, and bok choy between plates, top with lomi-lomi tomatoes and furikake and serve with lemon wedges.

Misoyaki Glazed Salmon

baby bok choy, lomi-lomi tomato, furikake rice

STARS

The origins of this dish can be traced back to island culinary mastermind Roy Yamaguchi from the legendary Roy's Asian Fusion Cuisine. Glaze salmon fillets with a sweet and savory misoyaki sauce, then top with a traditional Hawaiian tomato vinaigrette for acidity. Quite simply, this fish is melt-in-your-mouth-good. Rice seasoned with furikake flakes and steamed baby bok choy round out this elegant meal.
difficultyDifficulty Level
EasyEasyEasy
difficulty
Total Time:  1 hour
Active Time:  30 minutes
Servings:  4

Ingredients

Misoyaki Glazed Salmon

  • 3 tablespoons white miso
  • 2 tablespoons mirin
  • 1 tablespoon sake
  • 1 tablespoon sugar
  • 4 salmon fillets
  • 2 cups white rice
  • 6 heads baby bok choy, sliced into quarters
  • 4 tablespoons furikake 
  • 1 lemon, sliced into wedges

Lomi-Lomi Tomatoes

  • 1 tomato, diced
  • ½ red onion, diced
  • 1 red bell pepper, diced
  • 1 yellow bell pepper, diced
  • 1 green bell pepper, diced 
  • 1 tablespoon minced ginger
  • 4 scallions, minced
  • 1 tablespoon rice wine vinegar
  • 2 tablespoons soy sauce
  • 1 lemon, juiced
  • 1 teaspoon sesame oil
  • ¼ cup chopped cilantro
  • Salt and pepper, to taste

Directions

1
In a small saucepan, whisk together the miso, mirin, sake, and sugar. Bring to a simmer and remove from the heat.
2
Coat the salmon in the miso sauce and marinate for 1-2 hours. 
3
Preheat the oven to 400°F. 
4
Place the rice, 4 cups of water and a pinch of salt in a large saucepan. Bring to a simmer, reduce heat to low, cover, and cook for 20 minutes, until the grains are tender. 
5
Place the bok choy and the salmon on baking sheets, discarding any remaining marinade. Toss the bok choy with oil and a pinch of salt. Roast both the salmon and bok choy for 12-15 minutes, until cooked through. 
6
To make the lomi-lomi tomatoes, combine all ingredients in a mixing bowl until well-coated. 
7
To serve, divide the rice, salmon, and bok choy between plates, top with lomi-lomi tomatoes and furikake and serve with lemon wedges.