Miso-Glazed Baked Salmon with Garlic Bok Choy and Soba Noodles
Tender salmon fillets are coated in a sweet and savory miso glaze, then baked to perfection alongside crisp-tender bok choy. Served over nutty soba noodles with a light sesame dressing, this vibrant spring dish comes together in under 40 minutes.
Ingredients
- 4 salmon fillets (150g each, skin-on)
- 3 tablespoons white miso paste
- 2 tablespoons honey
- 1 tablespoon soy sauce
- 1 tablespoon rice vinegar
- 2 teaspoons sesame oil
- 1 tablespoon vegetable oil
- 4 heads baby bok choy, halved lengthwise
- 3 cloves garlic, minced
- 250g dried soba noodles
- 2 spring onions, thinly sliced
- 1 tablespoon toasted sesame seeds
- 1 teaspoon fresh ginger, grated
- Salt to taste
Instructions
Preheat oven to 200°C (400°F) and line a baking sheet with parchment paper.
In a small bowl, whisk together miso paste, honey, soy sauce, rice vinegar, and ginger to create the glaze.
Pat salmon fillets dry with paper towels and place skin-side down on the prepared baking sheet. Brush generously with half of the miso glaze.
Bake salmon for 12-15 minutes, or until the internal temperature reaches 63°C (145°F) when measured at the thickest part with a food thermometer.
While salmon bakes, bring a large pot of water to boil and cook soba noodles according to package instructions. Drain and rinse under cold water, then toss with 1 teaspoon sesame oil.
Heat vegetable oil in a large wok or skillet over high heat. Add bok choy cut-side down and cook for 2 minutes until slightly charred.
Add minced garlic and remaining sesame oil, toss bok choy and cook for another 2-3 minutes until tender-crisp.
Divide soba noodles among four plates, top with garlic bok choy and a salmon fillet. Drizzle with remaining miso glaze and garnish with spring onions and sesame seeds.
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