Published in williams-sonoma.com
- 1/2 cup white or yellow miso
- 1/3 cup mirin or dry sherry
- 1/4 cup sake or dry white wine
- 3 Tbs. firmly packed light brown sugar
- 2 Tbs. soy sauce
- 4 salmon fillets, about 1 1/2 lb. total, skin removed
- 2 or 3 heads baby bok choy, cut in half lengthwise
This recipe calls for miso, a fermented soybean paste that is commonly used in Japanese cooking. Look for white or yellow miso, which has a mellower flavor than darker versions.
Marinate the fish
In a shallow glass or ceramic dish just large enough to hold the salmon fillets in a single layer, stir together the miso, mirin, sake, brown sugar and soy sauce. Add the salmon to the marinade and turn to coat. Let stand at room temperature for 10 minutes, turning the fillets occasionally. Or, cover and marinate in the refrigerator for up to 2 days.
Cook the fish
Preheat a broiler.
Remove the fillets from the marinade, reserving the marinade. Place the fillets on a foil-lined rimmed baking sheet or broiler pan. Add the bok choy to the reserved marinade and turn to coat. Remove the bok choy, reserving the marinade, and arrange the bok choy around the salmon.
Broil until the fillets and bok choy are caramelized and lightly charred on the edges, 3 to 4 minutes. Carefully turn the fillets and bok choy over and brush with the reserved marinade. Broil until the salmon is slightly charred on the outside and just cooked through and the bok choy is crisp-tender, 3 to 4 minutes more. Divide the salmon and bok choy among 4 plates and serve immediately. Serves 4.