If you’ve seen the viral miso salmon, this is my version with a little kick. I stir chili crisp straight into the miso glaze, and the salmon cooks in the air fryer right alongside the veggies for fiber - I used bok choy and edamame today but you can use your favorite veg. From start to finish it takes about 20 minutes, and you pretty much only have one basket to wash.
Why This Works
Miso is salty and savory on its own. When you mix chili crisp into it, you get heat and a little crunch too. The honey helps the glaze caramelize at high heat. Since the veggies roast in the same basket, everything finishes together. Salmon covers most of your protein, and the edamame brings extra protein plus the fiber that bok choy is short on.
Miso Chili Crisp Salmon with Veggies
Serves 2
For the salmon
2 salmon fillets, about 6 oz each
For the glaze
1 tbsp white miso
1 tbsp chili crisp, plus more for topping
1 tsp rice vinegar
1 tsp honey
For the veggies
4 baby bok choy, halved lengthwise
1 cup frozen shelled edamame
1 tsp avocado oil
Pinch of salt
To finish
Sliced green onion
Toasted sesame seeds
Lime wedges
Instructions
Heat your air fryer to 400°F.
Whisk the miso, chili crisp, rice vinegar, and honey together until smooth.
Pat the salmon dry and spread the glaze over the top of each fillet.
Toss the bok choy and edamame with the avocado oil and salt. The edamame can go in straight from frozen. Spread the veggies in the basket and set the salmon alongside.
Air fry for 7 to 9 minutes, until the salmon flakes easily or reaches 145°F. Take a peek at 6 minutes. Miso and honey brown fast, so if the glaze is getting dark, lay a piece of foil loosely over the salmon for the rest of the cook. Oven instructions: 425ºF for 12 - 15 mins.
Top with another spoonful of chili crisp, then add the green onion, sesame seeds, and a squeeze of lime.
Thrive Tip
Bok choy is lovely, but it doesn’t give you much fiber. Tossing edamame into the basket is an easy way to raise both your protein and your fiber without changing the flavor of the dish. For even more fiber, spoon everything over quinoa or lentils. Getting protein and fiber on your plate together can help keep your blood sugar steadier after you eat, and that’s a big part of how the Thrive Method works.
How to Serve It
Over quinoa or lentils
In butter lettuce cups with extra lime
Next to a quick cucumber salad
Cold the next day, packed for lunch
Make It Your Own
If you prefer broccoli, give the florets a 3 to 4 minute head start before the salmon goes in.
Zucchini half moons can go in at the same time as the salmon.
Maple syrup works in place of honey. Allulose works too, but it browns faster, so get the foil on a little earlier.
For a milder glaze, use half the chili crisp in the glaze and let everyone add more on top.
Make this one this week, then come tell me in the comments whether you stuck with bok choy or swapped in broccoli. And if you love chili crisp recipes, here’s my Chili Crisp Balsamic Chicken:
Lolita