salmon miso brothy rice

Name: salmon miso brothy rice
Prep time: 25 min
Cook time: 20 min
Total time: 45 min
Yield: 2
Ingredients: 2 portion-sized pieces salmon; 2 tbsp soy sauce; 1 tsp fresh ginger, grated; 1 tsp honey; 1 tsp rice vinegar; ½ tsp sesame oil; 1 tbsp fresh ginger, grated; 1 garlic clove, grated; 2 cups vegetable broth; 1 tbsp miso paste; 1 tsp rice vinegar; ½ cup uncooked white rice; 1 head bok choy, quartered; ¼ cup soy sauce; scallions, thinly sliced

somewhere between soup and a rice bowl aka exactly where i want to be

prep: 25 min
cook: 20 min
total: 45 min
serves: 2

salmon miso brothy rice with bok choy, ginger, and scallions

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intro

you will LOVE this salmon miso ginger brothy rice 🫕 let me know if you give it a try!!

ingredients

salmon

2 portion-sized pieces salmon

marinade

2 tbsp soy sauce
1 tsp fresh ginger, grated
1 tsp honey
1 tsp rice vinegar
½ tsp sesame oil

miso ginger broth

1 tbsp fresh ginger, grated
1 garlic clove, grated
2 cups vegetable broth
1 tbsp miso paste
1 tsp rice vinegar

for the bowl

½ cup uncooked white rice
1 head bok choy, quartered
¼ cup soy sauce
scallions, thinly sliced

let's make it

01
whisk together the soy sauce, ginger, honey, rice vinegar, and sesame oil. pour over the salmon and let marinate for at least 20 minutes
02
meanwhile, prepare the broth. sauté the ginger + garlic for ~30 seconds, then add the vegetable broth, miso paste, and rice vinegar. stir to combine and keep warm over low heat
03
prepare the rice according to package instructions
04
heat a pan over medium heat. add the salmon skin-side down, pressing firmly for the first ~10 seconds, then add the bok choy
05
once the salmon is cooked about halfway up the sides, flip the salmon + bok choy and pour in the soy sauce. continue cooking until the salmon is cooked to your liking
06
divide the rice between bowls, pour over the miso ginger broth, then top with salmon + bok choy. finish with scallions & enjoy

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notes

— give the salmon its full 20 minutes in the marinade if you have time.
— stir the miso into the broth really well so it's fully incorporated before assembling the bowls.