Summer, hard earned, has finally arrived. Another Memorial Day weekend marks Americans’ collective hopes for a season filled with fresh food, outdoor living, and delicious wine. What better way to mark the turn towards the solstice than with this savory Japanese take on a Pacific Northwest fish: salmon. Miso, a fermented soybean paste, is frequently employed in the East Asian kitchen. The ingredient was first made famous in America at Nobu with the restaurant’s iconic dish miso-cod. Now, Americans have begun to adapt the ingredient to other uses, including this omega-3 rich fish.

To Pair: Provence Rosé

While many drinkers now appreciate rosé throughout the year, Memorial Day Weekend in May remains the unofficial kickoff to the season of pink wine. The light, dry styles found throughout Provence are perfect with a flavorful fish like salmon. 

Wines to find: Chateau d’Esclan’s Whispering Angel practically triggered the rapid growth in rosé sales in the U.S. While the wine is delicious, perfectly encapsulating the vibe of the region, there are hundreds of wines on the market. Try Domaine Tempier or Chateau de Pibarnon, both from Bandol and easily two of the best. 

Serves 2-3 

Total time: 25 minutes


4 salmon fillets, 6-8 oz each, skin removed

1/3 cup mirin (swap: dry sherry)

1/4 cup sake (swap: dry white wine)

2 tablespoon low-sodium soy sauce

1/2 cup white or yellow miso

3 tablespoons light brown sugar (swap: honey)

2 tablespoons freshly grated ginger

4 heads baby bok choy, cut in half lengthwise

2 tablespoons of sesame oil, lightly toasted in skillet. 

1 tablespoon sesame seeds, toasted 


  1. To make the fish marinade, whisk together the mirin, sake (or sherry and white wine if you’re swapping), soy sauce, and white or yellow miso until blended. Add in the brown sugar and whisk until smooth. Pour marinade in a plastic bag and add fish filets. Can be made one day in advance for deep penetration. Otherwise, twenty minutes at room temperature for those short on time will suffice. 
  2. Preheat the broiler to high. Remove fish from the marinade bags, reserving the liquid. To the ziplock bag, add the bok choy, shaking to coat the vegetables. Grease a baking sheet with non-stick cooking spray. Lay fish on pan. Remove bok choy from marinade and place around the salmon.
  3. Place baking sheet in oven. Broil salmon until the filets start to char and caramelize, from 4 to five minutes. Flip the fish and the bok choy, brushing both with any remaining marinade. Let broil another 3 to 4 minutes, or until fish reaches desired doneness. (Should still be moist and pink in the center.) Remove from oven. Divide fish and vegetables between four plates. Drizzle sesame oil over greens. Sprinkle sesame seeds over greens and fish and serve.