Miso-Glazed Salmon Traybake with Bok Choy

Tempo

25 min

Picante

Dificuldade

Fácil

Rende

4porções

Ingredientes

Salmon

salmon fillets, ~150g each (filé de salmão, skin-on if available — the skin crisps beautifully)

½ tsp

salt (light dusting before glaze)

Miso glaze

4 tbsp

miso paste (white shiro miso for sweetness, OR red aka miso for stronger; both work) *(or middle-path: doenjang Korean soybean paste; or 4 tbsp soy sauce + 1 tbsp tahini if no miso at all — a different but workable savory glaze)*

3 tbsp

mirin (or 3 tbsp dry sake + 1 tbsp sugar)

2 tbsp

soy sauce

2 tbsp

brown sugar (or honey)

1 tbsp

sesame oil

garlic cloves, grated

1 tbsp

fresh ginger, grated

Vegetables on the tray

baby bok choy (or 2 large bok choy halved lengthwise, or 200g spinach if no bok choy)

1 tbsp

sesame oil

1 tbsp

soy sauce

½ tsp

salt

Optional: 100g shiitake mushrooms, halved

Garnish

spring onions (cebolinha), thinly sliced

1 tbsp

toasted sesame seeds (gergelim torrado)

Lime wedges

Modo de preparo

01**Mix the glaze.** Whisk all glaze ingredients in a small bowl until smooth. Should be the consistency of thin caramel — pourable but coating.
02**Optional but recommended: marinate salmon 15 min.** Pat salmon dry. Lightly salt. Place skin-down in a shallow dish. Pour over half the glaze. Let sit 15 min while the AFO preheats. (Skip this if rushed; the salmon still works without.)
03**Preheat the EAF85** to **200°C on Convection mode**.
04**Prep vegetables.** Halve baby bok choy lengthwise (cut from root through, so leaves stay attached). In a bowl, toss with sesame oil, soy sauce, salt. Same for shiitake if using.
05**Assemble the tray.** Line the AFO's tray with parchment paper or foil for easy cleanup. Arrange salmon fillets skin-down on one half of the tray. Spread bok choy and shiitake on the other half, cut-sides up where possible.
06**Glaze on top.** If you marinated, pour the marinade off (reserve). Brush the salmon generously with fresh glaze (more if you have it). Spoon a little glaze onto the bok choy too if you have extra.
07**Cook.** 200°C convection, **12-14 minutes**. The salmon should be just-cooked through (opaque but not dry — should flake but still look slightly translucent in the very center), the glaze deeply lacquered and starting to bubble at edges, the bok choy wilted and edges charred.
08**Final 2 minutes (optional):** if the glaze isn't dark enough, switch to **broil/grill mode** or move the tray to the top of the oven for 1-2 minutes. Watch like a hawk — the sugar in the glaze burns fast.
09**Plate.** Each plate: a salmon fillet, a couple of bok choy halves and some mushrooms, scattered spring onion, sesame seeds, lime wedge.

Miso-Glazed Salmon Traybake

The fastest "looks like restaurant food" dinner the AFO produces. Salmon fillets coated in a sweet-savory miso glaze caramelize under the convection heat in 12 minutes; bok choy roasts alongside; rice goes in the rice cooker. From fridge to plated in 25 minutes.

Heat: 0/5. Pure umami-sweet glaze; no chile.

Tame it

No chile heat to tame. The dish is sweet-savory by design.

Serving

Steamed short-grain rice (japonica), drizzle of any remaining glaze if you have some held back. A small bowl of miso soup if you want to go full Japanese; a glass of cold sake or off-dry Riesling otherwise.

Notes

Skin-on salmon crisps deliciously in the AFO. If your salmon is skinless, that's fine — just position fillets skin-side-up... wait, no, position the smoother side up so the glaze sits cleanly.
The reserved marinade from step 2 can be reduced in a small saucepan for 2 min and drizzled on top. Or discard it (it's been on raw salmon).
Don't overcook. Salmon goes from juicy to dry in 90 seconds. 12 min for 2cm-thick fillets is right; check at 11 min. Should still look slightly translucent at the very center.
The bok choy is the secret. It catches glaze drippings, wilts and chars, and provides the green-savory contrast to the sweet salmon. Don't leave it out.
Miso quality matters. A good white miso (Marukome, Hikari, or any Japanese-import brand) is sweet, mellow, complex. Cheap miso is harsh and salty. Mundo Verde and Liberdade Asian groceries have decent options.
Variations: swap salmon for cod, halibut, or any firm white fish (adjust cook time — most thinner fillets are done in 10 min). Or swap the protein entirely for tofu (use extra-firm, press it 30 min beforehand) for a vegetarian version.
Why not freezer-friendly: salmon's fat freezes fine but its delicate texture suffers from the freeze-thaw cycle. Better to buy fresh on cook day.