Pak Choi is a member of the cabbage family has several different names, including pak choi, pak choy or bok choy, Chinese celery cabbage and white mustard cabbage. It looks a bit like squat celery with dark green leaves.
Ingredients
- 4 x 150g middle salmon fillet skin on
- 200 mls Mirin
- 150 mls soy sauce
- 75 mls rice wine vinegar
- 2 tbsp brown miso paste
- 1 tbsp toasted sesame oil
- 2 tbsp caster sugar
- 2 tsp garlic, finely chopped
- 4 spring onions, finely chopped
- 75 g baby spinach leaves
- 1 pak choy, sliced thinly
- 150 g frozen soya beans
- 150 g frozen green beans
- 240 g sticky rice
Instructions
- Preheat the oven to 220C gas 7.
- Place the mirin, soy, vinegar, miso paste, sesame oil, and sugar into a saucepan, mix well, and then bring to a boil.
- Turn down the heat and boil the sauce until you have about roughly half.
- Remove from the heat.
- Place the spinach, pak choi and beans into a bowl and mix with a bit of oil, then place into a medium baking tray evenly.
- Place the salmon fillets on top of the spinach and beans, leaving a gap in between.
- Spoon half of the sauce over the salmon fillets, place the tray in the oven and cook for 10 minutes.
- Spoon over half of the remaining sauce, and cook for a further 5 minutes.
- Remove the baking tray and cover with foil and leave for 10 minutes to rest.
- Remove the foil, place the salmon onto plates, stir up the vegetables, and spoon over the salmon.
- Serve with the rest of the sauce and steamed sticky rice.
Add ingredients from Vickery TV straight to your favourite online supermarket
Nutrition Facts
Baked Miso Salmon with Pak Choi & Soya Beans
Amount per Serving
Calories
721
% Daily Value*
Fat
18
g
28
%
Saturated Fat
3
g
19
%
Polyunsaturated Fat
8
g
Monounsaturated Fat
6
g
Cholesterol
83
mg
28
%
Sodium
3114
mg
135
%
Potassium
1825
mg
52
%
Carbohydrates
93
g
31
%
Fiber
9
g
38
%
Sugar
24
g
27
%
Protein
50
g
100
%
Vitamin A
11590
IU
232
%
Vitamin C
108
mg
131
%
Calcium
341
mg
34
%
Iron
8
mg
44
%
* Percent Daily Values are based on a 2000 calorie diet.
