Rice wine, miso, and ginger are the perfect match for rich salmon in this easy weeknight dinner.
1/4 cup mirin (rice wine)
3 tbsp miso paste
1 tsp sugar
1 (2-inch) knob fresh ginger, peeled and finely grated
2 tsp minced garlic
4 salmon fillets (about 1 1/2 lbs total)
1 1/2 lbs baby bok choy
1 tbsp finely chopped cilantro
Preheat broiler. Line a rimmed baking sheet with foil.
In a small saucepan, whisk the mirin, miso, sugar, ginger, garlic, and ¼ cup water until smooth. Heat to a boil on high. Reduce heat and simmer 3–5 min., until slightly thickened. Season with pepper. Remove from heat. Transfer 3 tbsp to a separate bowl.
Arrange the salmon on prepared pan, skin-sides down. Brush tops and sides with the reserved miso mixture in bowl. Broil salmon 5–6 min., until cooked through.
Meanwhile, quarter the bok choy lengthwise and arrange in a microwave-safe baking dish, along with ¼ cup water. Season with salt. Cover with vented plastic and microwave 4–5 min., until cores are tender. Drain.
Transfer salmon to serving platter. Serve with the bok choy. Brush remaining miso mixture over salmon and drizzle over bok choy. Garnish salmon with the cilantro.
Rice wine and rice vinegar are different, with rice wine sweeter and less tangy than rice vinegar. Be sure to check the label on the bottle carefully.