Man, there are days when I am the laziest cook. Those are the days when we either A) Eat out, B) Make a sandwich or eat leftovers, or C) Make something like this where you plop everything on one pan, cook for 10 minutes and eat! While I would love to say I choose C every time, I think we all know that my pants would be on fire. However, I will say with complete honesty that when I do choose C, I am happiest with the results. This dish is not only fast and easy to make, but healthy and delicious as well. The trifecta for the lazy cook who still likes decent food.
This is a quick, quick, quick Asian-inspired fish dish. You can use any green vegetable that catches your fancy, but the baby bok choy and shiitake mixture goes very nicely with this and keeps with the Asian flavor profile, especially if you hit it with a dash of soy sauce at the end.
Sweet Miso Salmon with Baby Bok Choy
Salmon or Steelhead fillet
1 tbsp. brown sugar
1 tsp. miso paste
1 tsp. soy sauce
Baby bok choy
Turn on your oven to broil. Line a baking sheet with foil. In a small bowl mix brown sugar, miso paste and soy sauce. Lay your fish fillet on one end of the foil and pour sauce all over the top. Smear around to cover the entire surface.
On the other end of the pan spread out the baby bok choy and scatter with the shiitake mushrooms. Drizzle veggies with a bit of olive oil.
Put the pan in the oven. Broil for 8 minutes. Check the doneness of your fish by sticking a fork in about an inch from the edge and pulling away a bit. Does the fish flake off? When you pull the fork back is the fish still red in the middle? When fish is done it will flake easily and the color will be a light to medium pink in the middle instead of red. Stir around your veggies (if they look done already you can remove them). Your fish may need a couple more minutes, depending on the size of your fillet. Keep an eye on it so it doesn’t burn. Remove and serve immediately. Season the veggies with a dash of soy sauce.