Miso Glazed Salmon with Teriyaki Quinoa and Sautéed Bok Choy

This dish features tender, flaky salmon glazed with a rich and umami-packed miso sauce, paired with nutty teriyaki quinoa and vibrant sautéed bok choy. The combination of flavors—savory miso, sweet teriyaki, and fresh greens—creates a satisfying harmony that respects Japanese culinary traditions while offering an exciting fusion twist. It’s a wholesome, balanced dinner option that is both nutritious and delicious.

Ingredients:

• 4 salmon fillets
• 3 tablespoons white miso paste
• 2 tablespoons honey
• 1 tablespoon soy sauce
• 1 cup quinoa
• 2 cups vegetable broth
• 2 tablespoons teriyaki sauce
• 2 tablespoons sesame oil
• 4 cups bok choy, chopped
• 2 cloves garlic, minced
• Salt and pepper to taste
• Sesame seeds for garnish
• Green onions for garnish

Instructions:

1. Preheat the oven to 375°F (190°C).
2. In a small bowl, mix together miso paste, honey, and soy sauce to create the glaze.
3. Place the salmon fillets on a lined baking sheet and brush each fillet generously with the miso glaze.
4. Bake the salmon for 15-20 minutes, or until cooked through and flaky.
5. Meanwhile, rinse the quinoa under cold water and then cook it in vegetable broth according to package instructions, usually about 15 minutes.
6. Once the quinoa is cooked, stir in teriyaki sauce and mix well.
7. In a large skillet, heat sesame oil over medium heat. Add minced garlic and sauté for 1 minute until fragrant.
8. Add the chopped bok choy to the skillet and stir-fry for 3-5 minutes until tender but still vibrant green. Season with salt and pepper.
9. To serve, place a portion of teriyaki quinoa on each plate, top with a piece of miso glazed salmon, and arrange sautéed bok choy on the side.
10. Garnish with sesame seeds and sliced green onions.