Miso Glazed Salmon with White Wine Tomato Sauce
Enjoy a fusion salmon dish with French, Asian and American influences. Fusion cuisine is some of the best ever, whereas, it combines the best flavors from all over! Try using a dijon mustard in the sauce along with the butter or in place of the butter, it’s delicious!
Ingredients
1/3 cup miso paste
1/4 cup water
4 - 4 oz salmon fillets
6 baby bok choy, quartered
1 medium red onion, sliced
4 cups tomato/chicken stock blend
1 cup white wine
8 tbsp butter, cut into pieces
Olive oil
Salt and pepper to taste
Instructions
1
In a large bowl or resealable plastic bag, mix the miso soup base paste with the water.
2
Add the salmon fillets and let them marinade for about 10 minutes.
3
While the salmon is marinading. Heat your oven on broil and place a cooling rack inside a baking sheet. Spray the rack and baking sheet with cooking spray.
4
Place the salmon fillets on the prepared baking rack and under the broiler for about 5 minutes.
5
Keep an eye on the salmon! Quarter the baby bok choy and wash to make sure there is no dirt trap in between the leaves.
6
Heat a large saute pan on the stove and just enough olive oil to lightly coat the bottom of the pan.
7
Add the sliced onions and saute until soft. Add the prepared baby bok choy and saute until wilted. Salt and pepper to taste and remove from the pan.
8
Remove the salmon when done from under the broiler and set aside.
9
In the same pan, add the tomato chicken stock blend along with the white wine, bring to a boil and reduce by half.
10
Incorporate the butter into the reduced stock.
11
To plate, ladle some of the prepared sauce onto plate and place 3-4 wilted baby bok choy along with a few of the wilted onions onto the center of the plate. Top with a miso glazed salmon fillet , serve and enjoy!
