Salmon fillets with miso, shiitakes & bok choy from From the Oven to the Table: Simple Dishes That Look After Themselves (page 25) by Diana Henry

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Eat Your Books

    Can substitute dry vermouth or dry sherry for mirin.

  • mpo on November 12, 2023

    I cooked this as a sheet pan recipe with no packets at 400 - just split the miso dressing up as I would if I had made packets. I think no packets helps with getting everything cooked through on time.

  • apw2020 on August 14, 2023

    Delicious recipe, but 12 minutes at 375 was much too short, and the salmon was raw on the inside. I increased the cook time to 20 minutes, and that was perfect. Paired the dish with soba, a perfect complement.

  • Clog on October 17, 2022

    Nice, subtle flavours. The salmon and bok choi could have done with another minute or two in the oven. I don't see what was gained by separating the fillets so next time I'll put them all together in a baking dish.

  • lilham on November 03, 2021

    The recipe suggested 12 min in the oven but the salmon came out raw inside. I used a knife to make slashes in the salmon fillets to accelerate the cooking, put back into the oven for another 5 min but it was still raw inside. I ended up emptying salmon fillets and the pak choi onto a plate and cooking it in the microwave. (Everyone was starving). I saw another poster said the cooking time was more like 25 min. I also don’t understand what Japanese rice wine mirin the author used. I thought mirin was a lot sweeter than dry sherry? Does she mean sake? I have shaoxing and mirin at home and chose shaoxing. I wasn’t wowed by this and the children didn’t like it at all. I won’t make his again.

  • Yildiz100 on October 10, 2021

    Reduce to the honey to 1 tbsp. Next time we'll omit it entirely. Was still a bit too sweet. Baked longer about 25 minutes.

  • scolere on March 09, 2020

    Nice mix of flavors and super easy to prepare. I did not do individual papillotes but used a covered gratin dish for 15 minutes and then 5 more minutes uncovered. I served it with chinese noodles flavoured with the same marinade and chopped shiitake, and more steamed bok choi with olive oil and salt

  • darcie_b on November 29, 2019

    This was easy enough for a weeknight but impressive enough for guests. Indicated cooking time was a bit too short IMO. The flavors were subtle but good.

  • Astrid5555 on October 27, 2019

    Quick to prepare and a nice change from the usual oven-roasted salmon. Really enjoyed the shiitake mushrooms with the marinade, used baby spinach instead of bok choy. A winner!

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