Miso Salmon With Bok Choy and Asparagus Recipe
GOOP Easy enough for a weeknight yet impressive enough for a dinner party, this quick salmon and spring veggie dinner has quickly become a new favorit
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Cooking tools:
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- Mixing bowl
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- Baking sheet
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- Tongs
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Ingredients
- 2 tablespoons white miso
- 2 teaspoons toasted sesame oil
- 2 teaspoons rice wine vinegar
- 1 tablespoon tamari soy sauce
- 1 teaspoon tamari soy sauce
- 1 tablespoon mirin
- 1 teaspoon mirin
- 2 teaspoons fresh ginger
- 1 tablespoon olive oil
- 4 (6 ounce) salmon fillets, skin removed
- 12 asparagus spears, tough ends removed
- 4 bunches baby bok choy, rinsed well and cut lengthwise into quarters
- 2 scallions, thinly sliced
- 2 tablespoons toasted sesame seeds
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