Chantal’s Miso Marinated Salmon
4 Marine Harvest fresh farmed Atlantic
salmon portions ( 6-8 ounces each)
2 large garlic cloves, minced
1 tablespoon olive oil
;⁄; cup chopped green onions
1 teaspoon sesame oil
¼ cup low-sodium soy sauce
1 large garlic clove, minced
4 ounces shiitake mushrooms,
stemmed, caps sliced
1 tablespoon mirin (Japanese
rice wine) or dry sherry
1 large bok choy, cut crosswise
into 1-inch-wide strips
Salt and pepper
2 teaspoons light brown sugar
1 teaspoon toasted sesame oil
2 tablespoons white miso paste
1 tablespoon sliced peeled ginger
Cooked basmati or jasmine rice,
Prepare the marinade: Using a food processor or blender, combine all ingredients.
In a glass baking dish, arrange salmon and coat with the marinade. Marinate in
the refrigerator for 15-60 minutes. Preheat oven to 500°F.
Remove the salmon from the marinade and place on a baking sheet. Bake for
about 8 minutes, or until just opaque in the center.
In a large nonstick pan, heat olive oil and sesame oil over high heat. Add garlic
and mushrooms; sauté, stirring constantly, until the mushrooms are tender,
3-5 minutes. Add bok choy and cook for an additional 3 minutes, or until the
leaves are wilted but still green and the stalks are still white. Season to taste
with salt and pepper. Serve the salmon with rice and the mushroom and bok
choy mixture. Makes 4 servings.