# Ingredient List:
→ Salmon & Marinade
01 - Salmon fillets — 4 fillets, about 5.3 oz each
02 - White miso paste — 3 tablespoons
03 - Low-sodium soy sauce — 2 tablespoons
04 - Honey — 2 tablespoons
05 - Rice vinegar — 2 teaspoons
06 - Fresh ginger, grated — 1 teaspoon
07 - Garlic, finely minced — 1 clove
08 - Sesame oil — 1 tablespoon
→ Bok Choy
09 - Baby bok choy — 1 lb 2 oz, halved lengthwise
10 - Sesame oil — 1 tablespoon
11 - Soy sauce — 2 teaspoons
12 - Toasted sesame seeds — 1 teaspoon
13 - Garlic, sliced — 1 clove
→ Garnish
14 - Spring onions (scallions), thinly sliced — 2
15 - Toasted sesame seeds — 1 teaspoon
16 - Lime wedges — optional
# How to Prepare:
01 - Combine white miso, soy sauce, honey, rice vinegar, grated ginger, minced garlic and sesame oil in a small bowl; whisk until smooth and homogenous.
02 - Place fillets in a shallow dish or zip-top bag, pour the glaze over the fish, turn to coat evenly and refrigerate for at least 10 minutes or up to 1 hour to develop flavor.
03 - Position an oven rack about 6 inches from the heat source and preheat the broiler (or set oven to 425°F); line a baking sheet with parchment paper.
04 - Arrange marinated fillets on the prepared sheet, reserve any excess glaze, broil or roast 8–10 minutes, basting once with the reserved glaze partway through, until the flesh is opaque and the top is caramelized.
05 - While the fish cooks, heat sesame oil in a large skillet or wok over medium-high heat, add sliced garlic and cook 20–30 seconds until fragrant, add halved bok choy and stir for 2–3 minutes until leaves are wilted but stems remain crisp; finish with soy sauce and toasted sesame seeds and remove from heat.
06 - Transfer salmon and bok choy to plates, garnish with sliced spring onions, an extra sprinkle of sesame seeds and lime wedges if desired; allow salmon to rest 1–2 minutes before serving.
