Go Back
+ servings
Print

Green Asian Stir Fry with Miso Salmon

Course Dinner
Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings 4 servings
Author This Season's Table

Ingredients

  • Fish
  • 2 lbs Wild Sockeye Salmon
  • 2 tbsp miso
  • 3/4 cup raw sugar
  • 1 tbsp tamari or Non-gmo Soy Sauce
  • 2 cups water
  • Stir Fry
  • 2 tbsp sesame oil
  • 10 Bok Choy leaves chopped
  • 3 large spring knob onions chopped
  • 1 head broccoli chopped
  • 5 cloves garlic minced
  • 1 cup edamame thawed if frozen
  • 2 tbsp miso paste
  • 1/2 tsp Himalayan pink salt or more to taste
  • 1 tbsp tamari or Non-gmo Soy Sauce
  • 1 tbsp raw honey
  • 1 tsp Sriracha sauce optional
  • 2 cups prepared sushi rice according to package directions
  • Sesame seeds for garnish

Instructions

  1. Heat oven to 350. Bring water and sugar to a boil until sugar is completely dissolved. Remove from heat and add tamari and miso paste. Whisk until blended and pour over salmon. Bake for 18-25 min, basting ever 5 minutes with sauce. Fish is done when it flakes with a fork and pulls apart in the middle. Try not to overcook.
  2. While salmon is cooking, saute Bok Choy, onion, broccoli, and garlic in sesame oil for 5-7 minutes or until veggies are tender. Add edamame and remaining ingredients (except rice and sesame seeds) and mix well. Place rice on plate, top with veggies, fish and remaining marinade from pan. Garnish with sesame seeds.