Miso Butter Salmon with Baby Bok Choy and Jasmine Rice

Serves 4 · 15 min prep · 25 min cook

Ingredients

• 1 1/2 cups jasmine rice
• 2 1/4 cups water
• 4 (6 oz each) skin-on salmon fillets
• 3 tbsp white miso paste
• 3 tbsp, softened unsalted butter
• 1 tbsp honey
• 1 tbsp soy sauce
• 1 tsp rice vinegar
• 4 heads, halved lengthwise baby bok choy
• 1 tbsp sesame oil
• 1/2 tsp kosher salt
• 1 tbsp toasted sesame seeds
• 2 sliced green onions

Instructions

1. 1Rinse the jasmine rice until water runs mostly clear. Combine with water in a saucepan, bring to a boil, then cover and simmer on low 15 minutes. Remove from heat and let steam covered 10 minutes more.
2. 2Preheat the oven to 425°F and line a large sheet pan with foil or parchment.
3. 3In a small bowl, mash together the white miso, softened butter, honey, soy sauce, and rice vinegar until a smooth paste forms.
4. 4Pat the salmon fillets very dry. Place them skin-side down on one side of the sheet pan. Spread the miso butter generously over the tops and sides of each fillet.
5. 5Toss the halved bok choy with sesame oil and kosher salt. Arrange cut-side down on the other half of the pan.
6. 6Roast for 12–14 minutes until the salmon flakes easily with a fork (internal temperature about 125–130°F for medium) and the bok choy is tender with lightly charred edges.
7. 7If you want deeper caramelization on the miso glaze, broil on high for the final 1–2 minutes, watching so the sugars do not burn.
8. 8Fluff the steamed rice with a fork and divide among four bowls. Top each with a salmon fillet and bok choy halves. Spoon any pan juices over the fish, then finish with sesame seeds and sliced green onions.