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White dinner plate with wild rice salad, grilled bok choy and asparagus with white miso roasted salmon fillet.

White Miso Salmon

grilled asparagus, wild rice, bok choy

STARS

Marinate salmon fillets in white miso, ginger, sake, and honey and then oven-roast until medium-rare so they're moist and flavorful. Serve the fish with grilled asparagus tossed with homemade ginger-soy dressing as well as a mix of wild rice, bok choy, carrots, and crimini mushrooms.
difficultyDifficulty Level
EasyEasyEasy
difficulty
Total Time:  1 hour and 30 minutes
Active Time:  30 minutes
Ingredients

Miso Salmon

  • 3 tablespoons white miso
  • 2 tablespoons mirin
  • 1 tablespoon sake
  • 1 tablespoon sugar
  • 4 salmon fillets

Soy-Ginger Dressing

  • 1 garlic clove
  • 2 tablespoons soy sauce
  • 1 tablespoon unseasoned rice wine vinegar
  • 1 teaspoon sesame oil
  • 2 teaspoons honey 
  • 1 lemon, juiced
  • 1 tablespoon minced ginger
  • ½ cup canola oil

Wild Rice Salad

  • 2 teaspoons olive oil
  • 8 ounces cremini mushrooms
  • 3 carrots, grated
  • 1¼ cups wild rice
  • ½ teaspoon salt

Vegetables

  • 1 bunch asparagus, trimmed
  • 4 heads baby bok choy, quartered
  • 1 tablespoon olive oil
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
Combine all of the dressing ingredients in a blender or with an immersion blender until smooth. 
5
In a medium saucepan, heat the olive oil for the rice. Add the mushrooms and carrots and cook until softened, about 7 minutes. Stir in the rice, toss to coat in the oil and toast a bit, then add 2 cups of water and salt. Bring to a simmer, reduce heat to low, cover, and cook for 45 minutes, until the grains are tender. Fold in half of the soy-ginger dressing and season to taste. 
6
On a baking sheet, place the salmon, discarding extra marinade, and roast until cooked through, 12-15 minutes. 
7
On a second baking sheet, toss the asparagus and bok choy with the olive oil and salt. Roast until crisp-tender, about 12 minutes. 
8
To serve, divide wild rice salad, salmon and roasted vegetables between plates. Drizzle with remaining soy-ginger dressing.  back

White Miso Salmon

grilled asparagus, wild rice, bok choy

STARS

Marinate salmon fillets in white miso, ginger, sake, and honey and then oven-roast until medium-rare so they're moist and flavorful. Serve the fish with grilled asparagus tossed with homemade ginger-soy dressing as well as a mix of wild rice, bok choy, carrots, and crimini mushrooms.
difficultyDifficulty Level
EasyEasyEasy
difficulty
Total Time:  1 hour and 30 minutes
Active Time:  30 minutes
Servings:  4

Ingredients

Miso Salmon

  • 3 tablespoons white miso
  • 2 tablespoons mirin
  • 1 tablespoon sake
  • 1 tablespoon sugar
  • 4 salmon fillets

Soy-Ginger Dressing

  • 1 garlic clove
  • 2 tablespoons soy sauce
  • 1 tablespoon unseasoned rice wine vinegar
  • 1 teaspoon sesame oil
  • 2 teaspoons honey 
  • 1 lemon, juiced
  • 1 tablespoon minced ginger
  • ½ cup canola oil

Wild Rice Salad

  • 2 teaspoons olive oil
  • 8 ounces cremini mushrooms
  • 3 carrots, grated
  • 1¼ cups wild rice
  • ½ teaspoon salt

Vegetables

  • 1 bunch asparagus, trimmed
  • 4 heads baby bok choy, quartered
  • 1 tablespoon olive oil

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
Combine all of the dressing ingredients in a blender or with an immersion blender until smooth. 
5
In a medium saucepan, heat the olive oil for the rice. Add the mushrooms and carrots and cook until softened, about 7 minutes. Stir in the rice, toss to coat in the oil and toast a bit, then add 2 cups of water and salt. Bring to a simmer, reduce heat to low, cover, and cook for 45 minutes, until the grains are tender. Fold in half of the soy-ginger dressing and season to taste. 
6
On a baking sheet, place the salmon, discarding extra marinade, and roast until cooked through, 12-15 minutes. 
7
On a second baking sheet, toss the asparagus and bok choy with the olive oil and salt. Roast until crisp-tender, about 12 minutes. 
8
To serve, divide wild rice salad, salmon and roasted vegetables between plates. Drizzle with remaining soy-ginger dressing.  back