Miso Glazed Salmon with Fried Brown Rice, Grilled Pineapple & Baby Bok Choy

I’ve been enjoying salmon as a healthy, baby-safe seafood option during my pregnancy. It’s lower in mercury than many other fish, and it’s rich in healthy fats and protein. Buying fish at the market can be a little intimidating – fresh or previously frozen? Farm raised or wild? Atlantic or Pacific? So I did a little research into the different varieties of salmon. Most sources of information I found agree that wild Alaskan or Pacific Salmon, and US farm-raised salmon are comparable nutritionally and safe for kids and pregnant women to eat. I’ve also had equal success purchasing both fresh and previously frozen salmon, and I haven’t found any extreme taste or texture differences between the two when cooking at home.

Salmon is a very easy fish to work with, and it doesn’t take a great deal of marinade or prep time. It has a strong but pleasant taste, so it stands up well to a variety of flavors. For this recipe, I decided to marinade the salmon in a mixture of red miso, garlic, ginger, soy sauce, and rice wine vinegar. Red miso is a little stronger than white miso, so if you’re working with the latter, you may want to add a bit more. My salmon marinaded for about 2 hours, but you could leave it in for as little as 30 minutes and still have plenty of flavor. We enjoyed our salmon with stir fried brown rice with plenty of vegetables. I also added some grilled pineapple and baby bokchoy to the plate since they are such a simple, easy and delicious accompaniment to the fish. If you’re in a hurry, the salmon would also be delicious served over a simple green salad or with a side of steamed veggies.

Miso Glazed Salmon with Fried Brown Rice, Grilled Pineapple & Baby Bok Choy

 

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Prep time

30 mins

Cook time

45 mins

Total time

1 hour 15 mins

 

by: Jessica @ FabFitMommy.com

Serves: 4

Ingredients

• For the salmon:
• 16 oz. fresh salmon, divided into 4 filets
• 2 tbs red miso, or 4 tbs white miso
• 1 tbs sesame oil
• 2 tbs soy sauce
• 2 tbs rice wine vinegar
• 1½ tbs honey
• 1 clove garlic, minced
• 1 tbs freshly grated ginger
• For the fried rice:
• 1 tbs olive oil
• 1 tbs sesame oil
• 4 cups cooked and cooled brown rice (leftover cold rice works great!)
• 2 carrots, peeled and diced
• 1 red bell pepper, seeded and diced
• 1 cup shelled edamame
• 3 stalks green onion, diced
• 3 egg whites
• 2 tbs soy sauce
• Salt and pepper to taste
• 8-1/2″ thick slices fresh pineapple
• 4 baby bok choy, halved lengthwise
• Toasted sesame seeds for garnish (optional)

Instructions

1. With a sharp knife, gently remove the skin from the salmon filets. Mix the remaining ingredients for the salmon together in a shallow dish, and add the salmon. Let marinade for 30 minutes to 4 hours, turning once to coat both sides evenly. When ready to cook, preheat the broiler at 500 degrees F, and line a broiling pan with nonstick aluminum foil. Broil the salmon in the pan about 6 inches away from the heating element for 8 to 12 minutes, or until the fish is flaky and is nicely browned on top. If the fish browns too quickly, just move it further away from the heating element for the remaining time.
2. For the rice, heat the olive and sesame oil in a large skillet over medium high heat. Add the carrots, red bell pepper, and edamame and cook for 3 to 4 minutes, stirring constantly. Pour in the egg whites and continue stirring until they just begin to scramble/set before adding te rice. Continue stirring until the rice is crispy and the veggies and eggs are mixed in thoroughly. Add the green onion and stir for an additional minute before removing from the pan from the heat. Add soy sauce and salt and pepper, to taste.
3. Grill the pineapple and baby bok choy on a grill pan brushed with olive oil over medium high heat or on a prepared outdoor grill for just 1 minute or two per side, or until grill marks begin to form. Salt and pepper the bok choy to taste.
4. Serve the salmon with the rice, pineapple, and bok choy.

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