Ready for a dinner recipe to warm your heart and delight your senses? This one will not disappoint. The coconut aminos and miso provide a sweet and savory taste with a garlicky kick on the side! This is the perfect fall recipe for a night in.
Let’s get cooking!
Ingredients:
- Wild coho salmon fillet
- Baby bok choy
- 2 tbsp coconut aminos
- 2 tbsp white miso paste
- ¼ c grass-fed butter
- ¼ c extra virgin olive oil
- 2 cloves garlic, chopped
- Salt + pepper
Instructions:
- Melt butter, stir in garlic, miso paste, and coconut aminos for a savory glaze.
- Season the salmon, sear skin side up for 2 minutes while cooking bok choy on the side.
- Flip salmon, glaze both, and cook for 2 more minutes.
- Serve over rice, garnish with green onions, and enjoy!
Did you make this recipe?
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