Japanese Miso-Glazed Salmon with Poppy-Seed Crust (Low-Carb)

Ingredients

• 4 6-oz (170 g) each salmon fillets
• 3 tbsp white miso paste
• 1 tbsp honey
• 1 tbsp soy sauce (or tamari)
• 1 tbsp rice vinegar
• 1 tbsp fresh ginger, grated
• 2 cloves garlic, minced
• 3 tbsp poppy seeds
• 2 tsp olive oil
• 2 heads (about 10 oz / 280 g) bok choy
• 1 tbsp neutral oil (for sautéing)
• 2 tbsp green onions, sliced(optional)

Instructions

1. 1

   Prep (20 minutes): Pat salmon dry. In a bowl, whisk miso paste, honey, soy sauce, rice vinegar, grated ginger, and minced garlic until smooth.

2. 2

   Prep: Stir poppy seeds into a small bowl. Brush half the miso glaze over the salmon, then press the poppy seeds onto the top and sides.

3. 3

   Cook (15 minutes): Preheat broiler to high. Place salmon on a foil-lined sheet pan. Broil 6 minutes, then brush with remaining glaze and broil 6–9 minutes more, until the salmon flakes easily and reaches about 125–130°F (52–54°C) in the thickest part.

4. 4

   While salmon broils (finish within the 15 minutes): Heat neutral oil in a skillet over medium-high. Add bok choy (cut into bite-size pieces), sauté 3–5 minutes until crisp-tender. Season lightly with a splash of soy sauce (optional) and top with green onions if using.

5. 5

   Serve: Plate sautéed bok choy and top with the broiled miso-glazed salmon. Spoon any pan glaze over the fish.