Name: Miso-Caramel Salmon with Bok Choy
Prep time: 20 min
Cook time: 30 min
Total time: 50 min
Ingredients: ¾ cup granulated sugar; ¼ cup water; ½ cup heavy cream or coconut cream; 2 Tbsp white miso; 1 lb. (about 4 fillets) salmon; 2 or 3 baby bok choy heads; 2 cloves garlic, minced; 1 Tbsp minced fresh ginger; 1 tsp salt; 1 tsp ground black pepper; Garnish: sliced green onions

Ingredients

Units Scale

3/4 cup granulated sugar
1/4 cup water
1/2 cup heavy cream or coconut cream
2 Tbsp white miso
1 lb. (about 4 fillets) salmon
2 or 3 baby bok choy heads
2 cloves garlic, minced
1 Tbsp minced fresh ginger
1 tsp salt
1 tsp ground black pepper
Garnish: sliced green onions

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Instructions

Make the miso caramel by stirring the sugar and water in a saucepan. Bring it to a boil without stirring. Let it cook until the mixture reaches a golden brown color, like the color of amber jewelry. Remove the pan from the heat and slowly pour in the cream. Stir together until it is uniform in color. Add the miso and stir until it is combined.
Preheat the oven to 425 F/218 C. Place a lightly-greased, rimmed baking sheet in the oven while it preheats.
Divide the salmon into fillets if it is not already. Slice the bok choy into halves and set aside.
Once the oven is ready, remove the preheated baking sheet from the oven and immediately add the bok choy, cut side down. Next, add the salmon, skin side down. Everything should be in a single layer. Drizzle several spoonfuls of miso caramel over the salmon (you will have caramel left over to enjoy with something else).
Top the salmon evenly with garlic, ginger, salt, and pepper.
Roast for 10 to 12 minutes or until the salmon is cooked. Don’t overcook the salmon, please. Garnish with green onions and serve.