Recipe by Sara and Yossi Goldstein

Miso Salmon with Bok Choy

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Parve Parve
Easy Easy
4 Servings

I think bok choy is one of the most underrated leafy greens out there. It’s a variety of Chinese cabbage, but really has a very subtle cabbage-like flavor. The whole part of the bok choy is edible, including the stems. One of my favorite ways to enjoy it is roasted with Asian flavors like this miso marinade!   Find more sheet pan fish dinners perfect for the 9 Days!


Miso Salmon with Bok Choy

  • 2 tablespoons white miso

  • 2 tablespoons rice vinegar

  • 3 teaspoons Glicks Soy Sauce or coconut aminos

  • 1 tablespoon minced fresh ginger or 1/4 teaspoon dried, such as ground ginger, such as Pereg

  • 4 salmon fillets, approximately 8 ounces each

  • 1 tablespoon green onions, thinly sliced

  • 1 head bok choy, leaves separated

  • Gefen Sesame Seeds, for garnish


Prepare the Miso Salmon with Bok Choy


Mix together the miso, rice vinegar, soy sauce, and ginger. Reserve two tablespoons of the mixture and set aside. Let the salmon marinate in the remaining sauce for 30 minutes in the refrigerator. Keep the reserved marinade for the bok choy.


Preheat the oven to 350 degrees Fahrenheit. Take the salmon out of the marinade and arrange on a greased baking sheet together with bok choy. Brush the reserved marinade over bok choy and bake in the oven for 20 to 25 minutes. Garnish with sliced scallions and sesame seeds. Serve over brown or white rice.

Miso Salmon with Bok Choy

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