Miso-Glazed Salmon with Crispy Sweet Potato Wedges and Sesame Bok Choy
Ingredients
- 2salmon fillets (6 ounces each, skin-on)
- 2 mediumsweet potato
- 2 tablespoonwhite miso paste
- 1 tablespoonmaple syrup
- 1 tablespoonrice vinegar
- 1 tablespoonginger
- 2 clovesgarlic
- 3 tablespoonolive oil
- 2 headsbok choy
- 1 teaspoonsesame oil
- 1 teaspoonsesame seeds
- ½ teaspoonkosher salt
- ¼ teaspoonblack pepper
Prep
- 01
Cut 2 medium sweet potatoes into 1/2-inch thick wedges.
- 02
Mince 1 tablespoon fresh ginger and 2 cloves garlic.
- 03
Halve 2 heads bok choy lengthwise.
Method
- 01
Preheat oven to 425°F and line a large sheet pan with parchment paper.
- 02
Toss sweet potato wedges with 1 1/2 tablespoons olive oil, salt, and pepper. Spread on the sheet pan in a single layer and roast for 15 minutes.
- 03
While potatoes roast, whisk together miso paste, maple syrup, rice vinegar, minced ginger, and minced garlic in a small bowl.
- 04
After 15 minutes, push wedges to the sides of the pan. Place salmon fillets skin-side down in the center and brush with miso glaze. Drizzle bok choy with sesame oil, salt, and pepper, then tuck around the salmon.
- 05
Return to oven and roast for 12–15 minutes, until salmon flakes easily with a fork and sweet potatoes are tender and crispy at the edges.
- 06
Scatter sesame seeds over everything and serve immediately.
Spice Tips
For warmth, add a pinch of red pepper flakes or 1/4 teaspoon cayenne to the miso glaze. For brightness, squeeze fresh lime over the finished dish or add a handful of sliced scallions.
Miso paste keeps for months in the fridge. For deeper umami, use dark (red) miso instead of white. Leftovers reheat gently in a 300°F oven.