• Watson

Fast and Fresh Sunday Lunch: Miso Glazed Salmon and Easy Blanched Chinese Yu Choy with Garlic Sauce

Sunday is the day that we all sleep in! The catch is between breakfast and afternoon activities, there is only a 2 hr window for digesting breakfast and preparing lunch (not in that particular order).

We need something quick, easy, and light!

Are you thinking what I am thinking?

What? Skipping lunch?!

NO! I meant Japanese food!

There are some great choices of home-made Japanese food. We happened to have a beautiful piece of salmon, and some super fresh Chinese greens in the fridge. So the decision was easy - miso glazed salmon, and easy Chinese Yu Choy with garlic sauce!

There are an overwhelming variety of miso products out there! Different colors, names, brands...and the stuff they claim they are best for. Miso is essentially fermented soy bean paste. Rule of thumb is the darker the color, the longer the fermentation, hence the stronger the flavor. Depending on the region of Japan where the miso was first produced, it possesses a distinct taste and flavor.

To me, the easiest and most versatile choice is the light-yellow colored "mild miso". You can use it for soup, salad dressing and marinating sauce!

Now let's make some lunch!

Miso Glazed Salmon


  • 1/3 cup miso

  • 1/4 cup cooking wine - sake, or any rice wine works well

  • 1/4 cup sugar

  • 1 tablespoon soy sauce, any type works

  • 2 lb salmon fillet - we used skin-off; if skin-on, broil the salmon skin side up


  1. In a medium sized mixing bowl, mix together the miso, cooking wine, sugar and soy sauce;

  2. Prepare a baking sheet that's big enough to hold the salmon fillet; rinse the salmon under cold water, pat dry with paper towel, and lay it down on the baking sheet;

  3. Brush the sauce evenly on both sides of the salmon, marinate it at room temperature for at least 30 minutes, or in the fridge for longer (up to overnight);

  4. Turn on the oven to "broil" at 450 degree F, place the baking sheet about 6 inches from the top coil in the oven;

  5. Broil the salmon for 12 to 15 minutes until the sauce turns a dark reddish brown color and the edge of the salmon becomes caramelized and almost crispy;

  6. Turn off the oven, let the salmon sit in the baking sheet for another 5 minutes before plating it for picture taking!

Easy Blanched Chinese Yu Choy with Garlic Sauce


  • 1.5 lb Chinese Yu Choy

To blanch the Yu Choy with:

  • a big pot with ~3/4 full of water

  • 1 teaspoon salt

  • 1 tablespoon cooking oil

To make the garlic sauce with:

  • 2 cloves garlic, minced

  • 1 tablespoon sesame oil

  • 1 teaspoon cooking oil

  • 3/4 teaspoon salt

  • 3 tablespoons water


  1. Boil a big pot of water;

  2. Into the boiling water, add salt and oil, then the Yu Choy, cook for about 2 to 3 minutes; remove the Yu Choy, and put it in a colander to drain;

  3. Into a small sauce pan, heat up the sesame oil and cooking oil, add the minced garlic to cook for half a minute, add salt and water and bring everything to a boil, turn off the heat, and the sauce is done!

  4. Cut the Yu Choy to small bite sized pieces, mix with the garlic sauce made in 3, and enjoy!

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