Miso Ginger Glazed Salmon with Sesame Scallion Rice and Roasted Bok Choy

Ingredients

• •4 salmon fillets (about 6 oz each)
• •3 tablespoons white miso paste
• •2 tablespoons soy sauce
• •1 tablespoon rice vinegar
• •1 tablespoon grated fresh ginger
• •1 tablespoon honey
• •1 teaspoon sesame oil
• •1 cup jasmine rice
• •2 cups water
• •1 teaspoon salt
• •2 tablespoons sesame seeds
• •3 scallions, thinly sliced
• •1 pound baby bok choy, halved lengthwise
• •2 tablespoons olive oil
• •1 clove garlic, minced
• •Salt and pepper to taste

Instructions

1. 1

   Preheat the oven to 400°F (200°C).

2. 2

   In a small bowl, whisk together the miso paste, soy sauce, rice vinegar, grated ginger, honey, and sesame oil until smooth.

3. 3

   Place the salmon fillets on a baking sheet lined with parchment paper and brush the miso glaze generously over the top of each fillet.

4. 4

   Set aside to marinate while preparing the rice and bok choy.

5. 5

   Rinse the jasmine rice under cold water until the water runs clear. Combine the rice, water, and 1 teaspoon of salt in a medium saucepan and bring to a boil over medium-high heat.

6. 6

   Reduce the heat to low, cover, and simmer for about 15 minutes or until the water is absorbed. Remove from heat and let steam with the lid on for 5 minutes.

7. 7

   Fluff the rice with a fork, then stir in the sesame seeds and scallions. Set aside and keep warm.

8. 8

   Toss the baby bok choy in a bowl with olive oil, minced garlic, salt, and pepper. Place on a separate baking sheet and roast in the oven for 12-15 minutes until tender and slightly charred.

9. 9

   Once the bok choy is in the oven, bake the salmon on a middle rack for 12-15 minutes, or until it is cooked through and flakes easily with a fork.

10. 10

    Serve the miso-glazed salmon over the sesame scallion rice with roasted bok choy on the side.