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Miso-Glazed Salmon with Bok Choy

This recipe calls for miso, a fermented soybean paste that is commonly used in Japanese cooking. Look for white or yellow miso, which has a mellower flavor than darker versions.

By williamssonoma · From Open Recipes · 7 ingredients
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Why it works: Miso and salmon work together. They rank in the top 6% of all ingredient pairs, and 42 recipes mention both. Both carry acetic acid, which smells sour, vinegar. The science ↓

The recipe

Serves 4.

Ingredients

Contains: soy, fish (auto-detected from the ingredients and method; we can miss things, so check labels)

Directions

Step-by-step directions aren't available for this recipe. See the full recipe at the source →

By williamssonoma. Recipe from Open Recipes.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much aroma chemistry they share, and how many recipes mention both.

  1. Miso + salmontop 6% of all pairs
    Aroma overlaplow
    Mentioned together42 recipes

    Shared aroma: acetic acid (sour, vinegar).

  2. Miso + saketop 3% of all pairs
    Aroma overlapmoderate
    Mentioned together48 recipes

    Shared aroma: 2,3-pentanedione (butter, sweet).

  3. Sherry + saketop 4% of all pairs
    Aroma overlapstrong
    Mentioned together23 recipes

    Shared aroma: ethyl isobutyrate (fruity, ethereal).

  4. Miso + saucetop 6% of all pairs
    Aroma overlapmoderate
    Mentioned together37 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

  5. Sauce + salmontop 10% of all pairs
    Aroma overlaplow
    Mentioned together1,763 recipes

    Shared aroma: ethanol (alcoholic, ethereal).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs