Miso & Ginger Glazed Salmon with Stir Fried Bok Choy

bowl Serves 4


  • 4 salmon fillets (about 150g each)
  • 1 Tbsp miso paste
  • 1 Tbsp brown sugar
  • 1 Tbsp salt-reduced soy sauce, 2 Tbsp extra
  • 1 tsp grated ginger
  • 1 Tbsp oil
  • 2 cloves garlic, sliced
  • 3 bok choy heads, cleaned and sliced
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  • 1. For the salmon: Preheat oven or BBQ to 180°C. Mix miso paste, brown sugar, ginger, 1 Tbsp soy sauce in a bowl and brush over salmon fillets. Cover and marinade for 15 minutes while you prepare the bok choy and cook the rice.

  • 2. Line an oven tray with baking paper and place salmon steaks on top. Cook in oven or on bbq with lid closed for 7-8 minutes, or until just cooked through.

  • 3. For the bok choy: Heat oil in a wok. When simmering add the garlic and bok choy. Stir fry for 30 seconds then add 1 Tbsp water and 2 Tbsp soy sauce. Stir to combine. This only takes about 2 minutes. It should still be vibrantly green and a little crunchy.

  • 4. To serve, put the bok choy on a plate and place salmon on top. Serve with a bowl of steamed rice.

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