Honey Miso Salmon with Roasted Bok Choy

Honey Miso Salmon with Roasted Bok Choy offers a delicious harmony of bold and subtle flavors that make this dish truly unforgettable. The rich, umami-packed miso glaze is perfectly balanced by the natural sweetness of BeeMaid Honey, creating a glossy, caramelized finish on tender, flaky salmon. Paired with lightly roasted bok choy, which adds a gentle bitterness and crisp texture, this meal delivers a satisfying blend of savory, sweet, and earthy notes. Easy to prepare yet full of complex flavors, it’s a perfect weeknight dinner that feels both comforting and sophisticated.

Ingredients

Honey Miso Salmon

2 Tbsp

BeeMaid Honey

1/3 Cup

Miso Paste (red or white)

2 Tbsp

Rice Wine Vinegar

2 Tsp

Tamari or Soy Sauce

4 (4 oz)

Salmon Fillets (skin removed)

2 tsp

Toasted Sesame Seeds

Roasted Bok Choy

1 Tbsp

BeeMaid Honey

2 Tbsp

Olive Oil

Lemon (thinly sliced)

1 lb

Boy Choy (washed and trimmed)

2 Tsp

Szechuan Oil

2 Tsp

Tamari or Soy Sauce

1 Clove

Garlic (minced)

Directions

1.Preheat oven to 425°F.

2. Spread the bok choy and lemons onto a sheet pan. Whisk together the olive oil, BeeMaid Honey, Szechuan oil, tamari, and garlic and drizzle over the bok choy and lemons. Place in the oven to roast for 7 minutes.

3.While the bok choy is roasting, combine the miso paste, BeeMaid Honey, rice wine vinegar, and tamari sauce.

4.Remove the bok choy and lemons from the oven and move over to one side of the sheet pan. Place the salmon fillets on the pan and spread 1 1/2 T. of the miso mixture evenly over each filet.

5.Return the sheet pan to the oven and roast for about 8 minutes. Remove from the oven and serve immediately garnished with toasted sesame seeds and drizzled with the remaining miso mixture.

Note: Look for small or “baby” boy choy. If they aren’t available, quarter the larger ones lengthwise. You could also substitute broccoli or eggplant for the bok choy.