Salmon In A Paper Bag With Miso Bok Choy And Shallots Recipes

Steps:

• Stir miso, mirin, sake, brown sugar, and soy sauce in a shallow dish. Add salmon fillets; turn to coat. Marinate at room temperature, 10 to 15 minutes, or in the refrigerator for up to 2 days.
• Set oven rack about 6 inches from the heat source and preheat the oven's broiler.
• Line a baking sheet with aluminum foil. Transfer fillets onto the baking sheet, reserving marinade.
• Place bok choy in the marinade; turn to coat. Arrange bok choy next to salmon on the baking sheet, reserving marinade.
• Broil in the preheated oven until salmon is lightly charred on the edges, about 4 minutes. Flip salmon and bok choy; brush with reserved marinade. Continue cooking until salmon is browned and flakes easily with a fork, about 3 minutes. Transfer salmon to serving plates. Continue cooking bok choy until it is tender-crisp, 3 to 4 minutes more.

Steps:

• Preheat oven to 400 degrees. Season salmon lightly with salt and pepper. In a small bowl, whisk to combine miso, rice wine vinegar, sesame oil, and ginger. Add butter and whisk to combine. Season to taste with salt and pepper.
• Divide shallots and bok choy between two small brown paper lunch bags. Place salmon filets on top. Carefully spoon or brush miso mixture over salmon, allowing excess to drip off and coat vegetables underneath. Fold bags to close tightly and carefully place on a rimmed baking sheet. Transfer to oven and bake until bags are puffed and slightly charred, 8 minutes for medium-rare. Remove from oven and open bags immediately to prevent overcooking by slicing the tops with a knife or scissors. Be careful, as hot steam will escape.
• Serve immediately, garnished with sesame seeds.

Steps:

• Skin the salmon if desired and cut in 1 & 1/2 inch square. Season lightly with salt and pepper. Combine soy milk and Miso paste (awase or regular) and blend well.
• Coat the salmon with some flour. Shake off excess flour. Heat some oil in a non-stick frying pan and cook salmon, skin down, until golden on both side.
• Add the white wine, cover and cook until the salmon is done. Put aside and keep warm.
• In the same pan with remaining liquid, add the mixture of soy milk and Miso, heat it over medium heat till desired thickness. Take care not make it too salty! Taste and adjust with some more soy milk id desired.
• Arrange the salmon and vegetable, pour the sauce over and serve. In case you want to reheat the salmon and veggies in the sauce, try not over cook, because the sauce quickly gets thick and salty.