th Bok Choy & Miso Glaze Over Brown Rice Recipe

If you’re searching for a dinner that’s as vibrant in flavor as it is in color, then the th Bok Choy & Miso Glaze Over Brown Rice is your new best friend. This dish effortlessly combines tender, flaky salmon with crisp-tender bok choy all coated in a luxurious miso glaze, nestled atop nutty brown rice that soaks in every bit of the savory goodness. It’s a harmonious medley that feels both wholesome and indulgent, perfect for those nights you want something special but without the fuss.

Ingredients You’ll Need

Simple, fresh ingredients make this recipe shine. Each component plays its part, bringing balance and depth to the plate—from the rich umami of miso to the fresh crunch of bok choy, and of course, that satisfying base of brown rice.

Neutral oil (2 tablespoons): Canola or avocado oil works best to gently roast the salmon and bok choy without overpowering flavors.
White miso (2 tablespoons): Adds a mild, savory depth that’s the heart of the glaze.
Reduced-sodium soy sauce (1 tablespoon): Brings salty umami notes while keeping sodium in check.
Salmon fillets (4, 5 ounces each): Choose fresh, firm fillets for the best texture and flavor.
Kosher salt (¼ teaspoon): Enhances the natural flavors without making the dish salty.
Baby bok choy (1 pound): Sliced lengthwise, it offers a fresh, slightly crunchy contrast.
Hot cooked brown rice (2 cups): Provides a wholesome and hearty base that absorbs the miso glaze beautifully.

How to Make th Bok Choy & Miso Glaze Over Brown Rice

Step 1: Prep the Oven and Baking Sheet

Start by lining a large rimmed baking sheet with foil—this not only helps with easy cleanup but ensures the salmon and bok choy roast evenly. Then, preheat your oven to a toasty 425°F, which is just right for roasting everything to perfection in a short amount of time.

Step 2: Whisk the Miso Glaze & Arrange the Salmon

In a small bowl, combine one tablespoon of oil, the white miso, and soy sauce to create a luscious glaze. Place your salmon fillets skin-side down in the center of the baking sheet and brush half of the miso mixture liberally over the tops. This step locks in moisture and starts building layers of flavor.

Step 3: Toss Bok Choy & Roast Together

While the salmon rests, toss your halved bok choy with the remaining oil and kosher salt. Arrange the bok choy cut-side down around the salmon on the baking sheet. Roast everything in the oven for about 8 to 10 minutes until the stems start to soften. The roasting brings out the bok choy’s sweetness and keeps a delightful crunch.

Step 4: Flip Bok Choy, Brush More Miso, and Finish Roasting

Gently flip the bok choy to brown the other side, then brush the remaining miso glaze over the tops of the bok choy halves. Return the pan to the oven for an additional 5 minutes or until the salmon flakes easily with a fork and the bok choy leaves have a lovely caramelized edge. This final step ensures your dish is bursting with flavor and perfectly cooked.

Step 5: Plate Over Brown Rice and Enjoy

To serve, spoon warm brown rice onto plates as the base, and nestle the roasted salmon and bok choy on top. The rice will soak up the miso glaze juices, creating a comforting, complete meal that’s as nutritious as it is satisfying.

How to Serve th Bok Choy & Miso Glaze Over Brown Rice

Garnishes

Adding a sprinkle of toasted sesame seeds or finely chopped scallions can add an appealing texture and a burst of color, but even on its own, this dish carries all the flavor you need. A wedge of lemon on the side brightens the palate wonderfully.

Side Dishes

Keep sides light and complementary, such as a crisp cucumber salad or pickled ginger, to balance the warm, umami-packed main. A refreshing miso soup can also round out this meal beautifully.

Creative Ways to Present

Serve this meal family-style by placing the sheet pan directly on the table for a casual, rustic vibe. Alternatively, turn it into a bowl by layering brown rice, flaked salmon, bok choy, and drizzling extra miso glaze on top for an Instagram-worthy presentation.

Make Ahead and Storage

Storing Leftovers

Refrigerate any leftovers in an airtight container within two hours of cooking. The th Bok Choy & Miso Glaze Over Brown Rice keeps well for up to 3 days, making it perfect for quick lunches or dinner on busy days.

Freezing

You can freeze portions separately (rice and salmon with bok choy) for up to one month. Defrost overnight in the fridge before reheating to preserve the fresh flavors and textures.

Reheating

Reheat gently in the microwave or a low-temperature oven to keep the salmon flaky and avoid drying out the bok choy. Adding a splash of water or broth while reheating can revive the moisture and glaze’s sheen.

FAQs

Can I use other greens instead of bok choy?

Absolutely! Baby spinach, mustard greens, or even kale can stand in, but bok choy adds a unique crunch and mild flavor that complements the salmon and miso so well.

Is this recipe suitable for gluten-free diets?

Yes, just be sure to use gluten-free soy sauce or tamari to keep the dish gluten-free without sacrificing taste.

Can I make the miso glaze ahead of time?

Yes, the glaze can be mixed a day or two in advance and stored in the refrigerator, making meal prep even faster on the day you cook.

What type of brown rice works best?

Long-grain or short-grain brown rice both work well. Using pre-cooked or leftover brown rice is a great way to save time without losing any flavor.

Is it okay to use frozen salmon fillets?

Fresh salmon is ideal, but frozen fillets can work too. Just make sure to thaw them thoroughly before baking to ensure even cooking.

Final Thoughts

I can’t recommend trying the th Bok Choy & Miso Glaze Over Brown Rice enough. It’s a dinner that feels both comforting and special, simple enough for a weeknight but elegant enough to impress any guest. Give it a go and let the combination of flavors and textures surprise and delight you — your taste buds will thank you!