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Baked Miso Salmon with Pak Choi & Soya Beans

3.3/5 rating (3 votes)
  • Serves: 4
  • Prep Time: 20
  • Ready in: 15
  • Print:
Baked Miso Salmon with Pak Choi & Soya Beans
 

Pak Choi is a member of the cabbage family has several different names, including pak choi, pak choy or bok choy, Chinese celery cabbage and white mustard cabbage. It looks a bit like squat celery with dark green leaves.

Ingredients

  • 4 x 150g middle salmon fillet skin on
  • 200mls mirin
  • 150mls soy sauce
  • 75mls rice wine vinegar
  • 2 tbsp brown miso paste
  • 1 tbsp toasted sesame oil
  • 2 tbsp caster sugar
  • 2 tsp finely chopped garlic
  • 4 spring onions finely chopped
  • 75g baby spinach leaves
  • 1 pak choy, sliced thinly 
  • 150g frozen soya beans
  • 150g frozen green beans
  • sticky rice

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Method

  • Preheat the oven to 220C gas 7.
  • Place the mirin, soy, vinegar, miso paste, sesame oil, and sugar into a saucepan, mix well, and then bring to a boil.
  • Turn down the heat and boil the sauce until you have about roughly half.
  • Remove from the heat.
  • Place the spinach, pak choi and beans into a bowl and mix with a bit of oil, then place into a medium baking tray evenly.
  • Place the salmon fillets on top of the spinach and beans, leaving a gap in between.
  • Spoon half of the sauce over the salmon fillets, place the tray in the oven and cook for 10 minutes.
  • Spoon over half of the remaining sauce, and cook for a further 5 minutes.
  • Remove the baking tray and cover with foil and leave for 10 minutes to rest.
  • Remove the foil, place the salmon onto plates, stir up the vegetables, and spoon over the salmon.
  • Serve with the rest of the sauce and steamed sticky rice.

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