Get your dose of delicious omega goodness with this flavorful Miso Glazed Salmon. It's easy, quick, and oh-so good for you!
Author: Skylar Edberg for The Eclectic Kitchen
Recipe type: Dinner, Entree, Fish, Seafood
Cuisine: Gluten-Free, Dairy-Free
Serves: 2 servings
Ingredients
Salmon
¼ cup low-sodium soy sauce
¼ cup maple syrup
2 garlic cloves, grated
1 tablespoon miso paste
1 teaspoon freshly grated ginger
2, 8-ounce salmon fillets, skin removed
2 tablespoons vegetable oil
Bok Choy
1 pound baby bok choy, rinsed
1 tablespoon vegetable oil
2 garlic cloves minced
Scallions for garnish
Instructions
In a small bowl, whisk together soy sauce, maple syrup, garlic, miso paste and ginger until well combined.
Add salmon to a gallon size ziploc bag and pour the marinade over the top. Refrigerate for at least 30 minutes or overnight.
Preheat oven to 400 degrees.
Preheat a large cast-iron or ovenproof skillet over medium-high heat and drizzle with vegetable oil. Sear the salmon skin side down for about 2 minutes. Transfer the skillet to the preheated oven. Bake for 15 to 20 minutes and finish by broiling for 2-3 minutes until crispy and golden.