Forget take-away, this Japanese inspired Salmon With Miso Glaze and Mushrooms with Bok Choy is a great way to recreate the flavours of your favourite cuisine in the comfort of your own home.
Salmon With Miso Glaze and Mushrooms with Bok Choy Recipe
Serves 4
Ingredients:
2 tsp peanut oil
4 x 200g fillets salmon
Sesame seeds, toasted, to serve
Miso glaze
¼ cup red miso paste
¼ cup rice wine vinegar
¼ cup honey
2 tbsp soy sauce
2 tsp freshly grated ginger
1 tsp sesame oil
Mushrooms
2 tsp peanut oil
2 cloves garlic, finely chopped
1 medium red chilli, seeds removed and finely chopped
250g mixed Asian mushrooms (oyster and enoki)
2 bunches baby bok choy, washed, trimmed and sliced into 3
Method:
To make miso glaze, combine ingredients in a small saucepan over a medium heat. Gentle boil for 5 to 10 minutes or until thickened and glossy. Cool.
Heat oil in a wok over a low heat. Toss salmon in 2 tablespoons of glaze. Cook salmon for 6 to 7 minutes, or until done to your liking, turning once. Set aside. Rinse out wok.
To make mushrooms, heat half the oil in the same wok over a high heat. Add half the garlic, chilli and mushrooms. Stir-fry for 1 minute, or until tender, and set aside. Repeat with remaining oil, garlic, chilli and bok choy. Stir-fry for 2 minutes, or until wilted. Return mushrooms to pan, with 2 tablespoons glaze. Toss to combine.
Spoon remaining glaze over salmon and sprinkle with sesame seeds. Serve with mushrooms and bok choy.
