Name: Miso-Citrus Pan-Seared Salmon with Sesame Bok Choy and Black (Forbidden) Rice
Prep time: 20 min
Cook time: 35 min
Total time: 55 min
Yield: 2 servings
Cuisine: Modern Japanese-inspired
Ingredients: 360 g skin-on salmon fillet; 120 g black (forbidden) rice, dry; 360 ml water for cooking rice; 2 tbsp white miso paste; 2 tbsp fresh winter orange juice; 2 tsp rice vinegar; 2 tsp fresh ginger, grated; 2 cloves garlic, minced; 160 g baby bok choy, halved lengthwise; 1 tsp toasted sesame oil; 2 tsp low-sodium soy sauce; 2 tsp toasted sesame seeds; 2 pieces scallion, thinly sliced; 2 tsp neutral oil (grapeseed or vegetable); 2 pieces lemon or lime wedges; 1 tsp butter (optional, for finishing the glaze)

More recipes like this

Citrus-Ginger Steamed Branzino Fillet with Scallion-Sesame Oil and Forbidden (Black) Rice
Miso-Glazed Salmon with Sesame Bok Choy and Steamed Jasmine Rice
Pan-Seared Miso-Glazed Salmon with Sesame Bok Choy and Roasted Fingerling Potatoes
Steamed Miso-Ginger Salmon with Sesame Jasmine Rice & Baby Bok Choy
Miso-Butter Pan-Seared Sea Bass with Sesame Zucchini Noodles & Quick‑Steamed Baby Bok Choy
Citrus-Miso Pan-Seared Salmon with Buckwheat Soba and Sugar Snap Pea Stir
Browse all recipes →