Japanese · Dinner
Miso Fried Salmon Stir Fry
Miso-glazed salmon chunks seared until caramelized, then tossed with crisp bok choy, bell pepper, and scallion in a savory-sweet white miso and mirin glaze. Served over steamed rice with fresh ginger and garlic for umami depth and brightness.
$7
12 minsPrep
13 minsCook
25 minsTotal
EasyLevel
Nutrition per serving
548Calories
42.3gProtein
21.4gFat
47.8gCarbs
9.8gSugar
3.6gFiber
1450mgSodium
95mgChol
4.1gSat Fat
1180mgPotassium
140mgCalcium
3.2mgIron
4.8mcgVitamin B12
48mgVitamin C
gluten-free-adaptable
protein-rich
rich-umami
thirty-min-meals
hidden-gems
Instructions
1
Prep
Pat salmon chunks dry; whisk white miso, mirin, soy sauce, and rice vinegar until smooth. Mince garlic and grate ginger.
2
Marinate
Toss salmon in half the miso mixture for 10 minutes at room temperature.
3
Sear
Heat vegetable oil in a wok over medium-high heat until shimmering. Sear salmon 2 minutes per side until golden brown and opaque.
4
Stir-fry
Add sesame oil, bok choy stems, bell pepper, garlic, and ginger to the wok; stir-fry over medium-high heat 2 minutes until fragrant.
5
Finish
Add bok choy leaves, scallion, and remaining miso mixture; toss 1 minute over medium heat until wilted and glossy.
6
Build
Return salmon to the wok and gently toss 30 seconds until coated and warmed through without breaking apart.
7
Plate
Spoon rice into a bowl, top with miso salmon stir-fry, and scatter sesame seeds over the top.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 12 oz340g salmon fillet, skinned and cut into chunks
- 2 tbsp2 tbsp white miso
- 2 tbsp2 tbsp mirin
- 3 tsp3 tsp soy sauce
- 2 tsp2 tsp rice vinegar
- 2 tsp2 tsp sesame oil
- 2 tsp2 tsp vegetable oil
- 5 oz140g bok choy
- 11 red bell pepper
- 22 scallion, cut into 1-inch pieces
- 2 tsp2 tsp ginger-fresh
- 22 small garlic clove
- 1 1/2 cup280g steamed white rice
- 1/2 tsp1/2 tsp toasted sesame seeds
