Miso Glazed Salmon with Chinese Broccoli

Eating healthy doesn’t have to be boring or taste bland.  Our Miso Glazed Salmon with Chinese Broccoli is full of flavour, and good for you too!  The miso paste caramelizes in the oven and creates a crust on the fish that adds a punch of flavour, and the side of Chinese broccoli will make you love eating greens!

Miso Glazed Salmon with Chinese Broccoli

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Miso Glazed Salmon with Chinese Broccoli

  • Prep time:
  • Cook time:
  • Total time:
  • Yield: 4
  • Difficulty: easy
  • Recipe type: Main

Ingredients:

  • SALMON MARINADE:
  • ½ cup white miso paste
  • ¼ cup dry white wine
  • ¼ cup Mirin
  • 1 tbsp honey
  • 1 tbsp soy sauce
  • 4 salmon filets
  • CHINESE BROCCOLI:
  • 1 bunch (1 lb) Chinese broccoli
  • ¼ cup oyster sauce
  • 1 garlic clove, crushed
  • 1” piece ginger, chopped
  • 1 ½ tbsp soy sauce
  • 1 tsp sugar
  • 1 tsp vegetable oil
  • 2 tsp sesame oil

Directions:

  1. SALMON MARINADE: Combine the white miso paste, white wine, mirin, honey and soy sauce and whisk together.
  2. Pour the marinade over the salmon filets and turn the filets over to coat with the marinade. You can let the filets sit at room temperature for 30 minutes or for up to 12 hours in the fridge
  3. Preheat the broiler to high
  4. Remove the salmon filets from the marinade and place on a baking sheet, making sure to remove any excess marinade (it’ll just burn in the oven and make the salmon bitter)
  5. Place the salmon filets under the broiler for 10-12 minutes
  6. CHINESE BROCCOLI: Trim the ends of the Chinese broccoli stems. Cut the stalks in half, lengthwise
  7. In a measuring cup, combine the oyster sauce, garlic, ginger, soy sauce, and sugar. Mix to combine and set aside.
  8. Blanch the Chinese broccoli and drain properly (pat dry if necessary)
  9. In a large saucepan, heat up the vegetable oil and sesame oil. Quickly sauté the Chinese broccoli for 2-3 minutes
  10. Remove from the pan and drizzle the oyster sauce mixture. Remove the large chunks of ginger and garlic before serving

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