- Level
- very easy
- Prep Time
- 10 mins
- Total Time
- 45 mins
- Serves
- 4
Ingredients
- 1
- lemon
- 6 tbsp
- canola oil, divided
- 90 mL
- 3 tbsp
- maple syrup
- 45 mL
- 2 tbsp
- miso paste
- 30 mL
- 2 tsp
- sesame seeds
- 10 mL
- 1/4 tsp
- hot red pepper flakes
- 1 mL
- 1 lb
- whole salmon fillet, skin-on (or 4 portions)
- 500 g
- 1/4 tsp
- salt, divided
- 1 mL
- 1/2 tsp
- coarse black pepper, divided
- 2 mL
- 500g
- baby bok choy
- 1lb
Directions
Step 1
Preheat oven to 200°C (400°F) on convection setting. Line a baking sheet with parchment paper. Finely zest and reserve the lemon zest.
Step 2
Squeeze 2 tbsp (30 mL) lemon juice into a small bowl. Mix in ¼ cup (60 mL) of the canola oil, plus the maple syrup, miso paste, sesame seeds and red pepper flakes. Set aside.
Step 3
Cut the salmon fillet into 4 equal portions (if not already portioned). Season the pink flesh-side with half the salt and pepper. Place pieces – skin-side down – on one side of the lined baking sheet (leaving space for the bok choy). Slice each bok choy in half lengthwise. Toss with the remaining 2 tbsp (30 mL) canola oil, salt and pepper. Place bok choy – cut-sides up -- on the lined baking sheet.
Step 4
Brush half the miso mixture over the tops and sides of the salmon and the rest of the mixture on the stems and leaves of the bok choy. Roast for approx. 15 min., or until the salmon reaches an internal temperature of 70°C (158°F), bok choy stems are tender-crisp, leaves are slightly wilted and miso mixture is caramelized.
Step 5
To serve, divide bok choy onto 4 plates, top with a portion of salmon. Drizzle with the pan juices and garnish with reserved lemon zest.
Tip
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Nutrition Facts
- Nutrition Description:
- Per serving (1/4 of the recipe):
- Calories:
- 430
- Fat:
- 29 g
- Saturated Fat:
- 3 g
- Carbs:
- 14 g
- Fibre:
- 1 g
- Sugar:
- 12 g
- Cholesterol:
- 70 mg
- Protein:
- 27 g
- Sodium:
- 580 mg
