Japanese Miso‑Glazed Salmon with Almond Milk Broth

Ingredients

• 2 pieces Salmon fillets
• 2 tablespoons White miso paste
• 1 tablespoon Soy sauce
• 1 teaspoon Honey
• 2 cups Almond milk (unsweetened)
• 2 cups Bok choy
• 1 cup Shiitake mushrooms
• 1 teaspoon Sesame oil
• 1 teaspoon Ginger, grated
• 1 clove Garlic, minced
• 2 tablespoons Green onions, sliced(optional)
• 1 teaspoon Sesame seeds(optional)

Instructions

1. 1

   Preheat the oven to 400°F (200°C). In a small bowl, whisk together miso paste, soy sauce, honey, grated ginger, and minced garlic to create the glaze.

2. 2

   Place the salmon fillets on a parchment‑lined baking sheet, brush each side generously with the miso‑soy glaze, and let them sit while the oven heats (about 5 minutes).

3. 3

   Bake the salmon for 12‑15 minutes, until the flesh is opaque and flakes easily with a fork.

4. 4

   Meanwhile, in a saucepan over medium heat, combine almond milk, sliced shiitake mushrooms, and a drizzle of sesame oil; bring to a gentle simmer for 5 minutes.

5. 5

   Add the bok choy to the broth and cook for an additional 2‑3 minutes until wilted but still crisp.

6. 6

   Season the broth with a pinch of salt if desired, then ladle it into bowls, placing the baked salmon on top and sprinkling with optional green onions and sesame seeds.

7. 7

   Serve immediately.