Red lentils give this Lebanese Instant Pot red lentil soup a lovely sunny color. If preferred, add a sprinkle of Aleppo pepper and a drizzle of olive oil as a garnish.
| Prep Time: | 15 mins |
| Cook Time: | 10 mins |
| Additional Time: | 10 mins |
| Total Time: | 35 mins |
| Servings: | 4 |
| Yield: | 4 servings |
Ingredients
- ½ cup miso
- ⅓ cup mirin (Japanese sweet rice wine)
- ¼ cup sake (Japanese rice wine)
- 3 tablespoons firmly packed brown sugar
- 2 tablespoons soy sauce
- 1 ½ pounds salmon fillets
- 2 heads baby bok choy, halved lengthwise, or more to taste
Instructions
- Stir miso, mirin, sake, brown sugar, and soy sauce in a shallow dish. Add salmon fillets; turn to coat. Marinate at room temperature, 10 to 15 minutes, or in the refrigerator for up to 2 days.
- Set oven rack about 6 inches from the heat source and preheat the oven’s broiler.
- Line a baking sheet with aluminum foil. Transfer fillets onto the baking sheet, reserving marinade.
- Place bok choy in the marinade; turn to coat. Arrange bok choy next to salmon on the baking sheet, reserving marinade.
- Broil in the preheated oven until salmon is lightly charred on the edges, about 4 minutes. Flip salmon and bok choy; brush with reserved marinade. Continue cooking until salmon is browned and flakes easily with a fork, about 3 minutes. Transfer salmon to serving plates. Continue cooking bok choy until it is tender-crisp, 3 to 4 minutes more.
- Use yellow or white miso.
- You can also barbeque the salmon, directly on the grill or in a fish basket.
- Scallops work just as well for this recipe; cook them in a skillet for 1 to 2 per side, or until cooked through.
Nutrition Facts
| Calories | 479 kcal |
| Carbohydrate | 32 g |
| Cholesterol | 84 mg |
| Dietary Fiber | 4 g |
| Protein | 37 g |
| Saturated Fat | 4 g |
| Sodium | 1964 mg |
| Sugars | 22 g |
| Fat | 19 g |
| Unsaturated Fat | 0 g |
Reviews
Good
While this turned out fairly well, the sugar in the marinade smoked a great deal. This should be cooked outdoors on a BBQ. The bok choy was a tad over cooked but the salmon was great especially with the black bark or crust that the marinade makes on the salmon. Next time I’d cook the salmon separately from the fish. Bok choy also needed some salt.
Made exactly as written and loved it thank you for the recipe.
The roasted bok choy tossed in this marinade was perfect and I would happily make that part again, but for us the fish needed some acid and brightness. Something like rice wine vinegar instead of the mirin and for us it also wanted a bit of heat so we ended up drizzling the fish with some leftover chili mayo.
I followed the instructions exactly, it was really good. It was really good!
Didn’t have salmon, subbed swordfish. Tasty and so easy.