Copycat Cheesecake Factory Miso Salmon

Name: Copycat Cheesecake Factory Miso Salmon (Elevated)
Total time: 1 h
Yield: 4
Cuisine: Japanese
Ingredients: 4 Sockeye salmon fillets-6 oz each, skin on; 1/4 cup Red miso paste; 2 tbsp Dry sake; 1 tbsp High-quality soy sauce; 1 tbsp Maple syrup-Grade A Dark Robust; 1 tsp Rice wine vinegar; 1 tsp Fresh ginger-finely grated; 1/2 tsp Toasted sesame oil; 1 lb Baby bok choy-trimmed and halved; 2 cloves Garlic-minced; 1 tbsp Vegetable oil; 2 Green onions-thinly sliced; 1 tbsp Black sesame seeds

⏱1h

👥4

🔥600 cal

Hard

🍽️Japanese

A restaurant-quality rendition featuring high-grade salmon, red miso, and a side of expertly sautéed bok choy.

4 Sockeye salmon fillets-6 oz each, skin on

1/4 cup Red miso paste

2 tbsp Dry sake

1 tbsp High-quality soy sauce

1 tbsp Maple syrup-Grade A Dark Robust

See all 13 ingredients ↓

(0 reviews)

⏱1h

👥4

🔥600 cal

Hard

🍽️Japanese

A restaurant-quality rendition featuring high-grade salmon, red miso, and a side of expertly sautéed bok choy.

#Salmon #Miso #Glazed #Baked #Bok Choy #Gourmet

Instructions

Prepare the Miso Glaze: In a small bowl, whisk together all Miso Glaze ingredients until smooth. Let sit for 15 minutes to allow flavors to meld.
Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
Place Salmon fillets skin-side down on the prepared baking sheet. Brush the Miso Glaze generously over the top of each fillet. Marinate for 10 minutes.
While salmon marinates, prepare the Bok Choy: Heat Vegetable oil in a large skillet over medium-high heat. Add Garlic and sauté for 30 seconds until fragrant. Add Bok Choy and sauté for 3-5 minutes, until tender-crisp.
Bake salmon for 12-15 minutes, or until cooked through and flakes easily with a fork.
Serve salmon immediately with sautéed Bok Choy. Garnish with Green onions and Black sesame seeds.

Ingredients

4 900 g Sockeye salmon fillets-6 oz each, skin on
1/4 cup 60 mL Red miso paste
2 tbsp 30 mL Dry sake
1 tbsp 15 mL High-quality soy sauce
1 tbsp 15 mL Maple syrup-Grade A Dark Robust
1 tsp 5 mL Rice wine vinegar
1 tsp 5 mL Fresh ginger-finely grated
1/2 tsp 2.5 mL Toasted sesame oil
1 lb 450 g Baby bok choy-trimmed and halved
2 cloves 2 Garlic-minced
1 tbsp 15 mL Vegetable oil
2 2 Green onions-thinly sliced
1 tbsp 15 mL Black sesame seeds

Equipment

Baking sheet
Parchment paper
Small bowl
Whisk
Large skillet
Grater

Instructions

Prepare the Miso Glaze: In a small bowl, whisk together all Miso Glaze ingredients until smooth. Let sit for 15 minutes to allow flavors to meld.
Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
Place Salmon fillets skin-side down on the prepared baking sheet. Brush the Miso Glaze generously over the top of each fillet. Marinate for 10 minutes.
While salmon marinates, prepare the Bok Choy: Heat Vegetable oil in a large skillet over medium-high heat. Add Garlic and sauté for 30 seconds until fragrant. Add Bok Choy and sauté for 3-5 minutes, until tender-crisp.
Bake salmon for 12-15 minutes, or until cooked through and flakes easily with a fork.
Serve salmon immediately with sautéed Bok Choy. Garnish with Green onions and Black sesame seeds.

Nutrition per serving

Calories 600

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Copycat Cheesecake Factory Miso Salmon

Copycat Cheesecake Factory Miso Salmon

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