Miso salmon traybake
35 min · 38 g protein · 436 cals / serving
Salmon fillets lacquered with a sticky miso, ginger and soy glaze, roasted on one tray with broccoli, bok choy and red pepper that char at the edges and soak up the salty-sweet juices. Finished with scallions, sesame and a squeeze of lime, it is on the table in half an hour with one pan to wash.
Ingredients
- 4 fillets (5 oz each) salmon, skin-on or skinless
Miso glaze
- 2 1/2 tbsp miso, white or yellow
- 1 tbsp reduced sodium soy sauce
- 1 1/2 tsp honey
- 2 tsp rice vinegar
- a 2.5 cm (1-inch) piece ginger, grated
- 2 cloves garlic, grated
- 1 tsp sesame oil
- 1 large head broccoli, cut in florets, stalk sliced
- 4 baby bok choy bok choy, halved lengthwise
- 1 large red bell pepper, sliced
- 2 tsp canola oil
- a pinch salt
To serve
- 2 green onions, thinly sliced
- 2 tsp sesame seeds
- 1/2 lime, cut in wedges
- a pinch red pepper flakes
Steps
- Heat the oven to 425°F. Whisk the miso, soy sauce, honey, vinegar, ginger, garlic and sesame oil into a smooth glaze.
- Toss the broccoli and pepper with the canola oil and salt on a large baking sheet and roast for 8 minutes.
- Push the vegetables to the sides, add the bok choy, cut-side up, and lay the salmon in the middle. Brush the salmon thickly with most of the glaze and dab the rest over the bok choy. Roast for 10–12 minutes, until the salmon flakes easily and reaches 145°F in the thickest part and the vegetables are tender with charred edges. For a darker glaze, broil for the last 1–2 minutes, watching closely.
- Scatter with green onion, sesame seeds and pepper flakes and serve with lime wedges to squeeze over.
Good to know
Which miso should I use?
White (shiro) or yellow miso is mild and sweet and lets the salmon shine. Red miso is saltier and stronger; use a tablespoon less and skip the extra salt.
Want rice or noodles with it?
A small scoop of rice or soba noodles turns it into a bigger dinner, and the glaze in the pan makes a ready-made sauce for them.
Alternative
Per
- Calories
- 115
- Protein
- (35%)
- 10 g
- Fat
- (48%)
- 6 g
- Carbohydrates
- (17%)
- 6 g
- of which sugar
- 2 g
- Fiber
- 2 g
- Sodium
- 235 mg
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Computed from the ingredients with our published formula, not yet kitchen-tested. How
As written, 1746 kcal goes into the pot and 1865 g of ingredients comes out as about 1520 g of food: 115 kcal per 100 g. Cooking moves water and energy density is the score's biggest lever, so the dish is scored as cooked, not as an average of its parts. Every ingredient links to its food page, with the same data and score. The label's percentages are each macronutrient's share of the calories. The full formula.