Miso-Glazed Salmon with Forbidden Black Rice & Bok Choy

A 620-calorie Dinner recipe from MunchInIt. Serves 2. Prep 10 min, cook 15 min.

Ingredients

• 2 wild-caught Salmon fillets (150g each)
• 1/2 cup White Miso paste
• 2 tbsp Mirin
• 1 tbsp Soy sauce
• 1 tbsp Honey or Maple syrup
• 1 tsp Grated ginger
• 1 bunch Baby Bok Choy (halved)
• 1 cup Black Forbidden Rice (or jasmine rice)
• 1 tbsp Furikake seasoning
• 1 tsp Toasted sesame oil
• Sliced radishes and scallions for garnish

Instructions

1. Prep: Rinse the black rice thoroughly and pat the salmon fillets dry with paper towels.
2. In a small bowl, whisk together miso, mirin, soy sauce, honey, and ginger to create the glaze.
3. Cook the black rice according to package instructions (usually 20-25 mins) until tender and nutty.
4. Brush the salmon generously with the miso glaze and let marinate for 15 minutes at room temperature.
5. Air fry at 400°F (200°C) for 8-10 minutes, or sear in a hot pan for 4 minutes per side until caramelized.
6. Steam the baby bok choy for 3 minutes, then drizzle with sesame oil and a pinch of salt.
7. Assemble the bowl with a base of black rice, the glazed salmon, and bok choy; garnish with radishes, scallions, and furikake.
8. Top tip: For an extra-deep glaze, use a blowtorch for 5 seconds on the miso coating just before serving to create a 'brulee' effect.