MISO - GLAZED ORANGE - GINGER SALMON WITH SQUASH & BOK CHOY
Healthy can be yummy! Pair salmon (a great source of omega-3 fatty acids) with a leafy green like bok choy and vitamin A-rich squash.
Serves 3 Prep Time 15 minutes, plus marinating time Cooking Time 8 to 10 minutes
FOR THE MISO MARINADE ✔ 3 tablespoons white or red
miso paste ✔ 1 tablespoon brown sugar ✔ 4 tablespoons mirin ✔ 1 tablespoon grated ginger ✔ juice from ½ orange
✔ 3 thick-cut (at least ½-inchthick) salmon steaks
FOR THE VEGETABLE MARINADE ✔ rind from 1 orange ✔ juice from ½ orange ✔ 2 tablespoons soy sauce ✔ 2 tablespoons vegetable oil ✔ 1 thumb-size piece
✔ 300 grams squash, peeled and
cut into ¹⁄³-inch-thick pieces ✔ 6 to 8 stalks bok choy, washed
and halved lengthwise
1 Make the miso marinade: Mix all ingredients in a bowl.
Spread on both sides of salmon steaks. Marinate in the refrigerator for up to 8 hours. 2 Preheat oven to 350°F. Line a large baking sheet with baking paper, if desired. 3 Bring salmon to room temperature and place on baking sheet. 4 Make the vegetable marinade: Mix all ingredients in a bowl. Add vegetables and toss to coat. Arrange vegetables around salmon. Drizzle remaining marinade over vegetables. 5 Bake in the preheated oven for 8 to 10 minutes or until salmon turns opaque, leaves of bok choy brown and crisp up, and squash becomes tender. 6 Serve immediately with rice.