# What You’ll Need:
→ Salmon & Marinade
01 - 4 salmon fillets, about 5.3 oz each
02 - 3 tablespoons white miso paste
03 - 2 tablespoons soy sauce (low-sodium preferred)
04 - 2 tablespoons honey or maple syrup
05 - 2 teaspoons rice vinegar
06 - 1 teaspoon fresh ginger, finely grated
07 - 1 garlic clove, finely minced
08 - 1 tablespoon sesame oil
→ Bok Choy
09 - 1.1 lb baby bok choy, halved lengthwise
10 - 1 tablespoon sesame oil
11 - 2 teaspoons soy sauce
12 - 1 teaspoon toasted sesame seeds
13 - 1 garlic clove, thinly sliced
→ Garnish
14 - 2 spring onions, thinly sliced
15 - 1 teaspoon toasted sesame seeds
16 - Lime wedges (optional)
# Step-by-Step Guide:
01 - In a small bowl, whisk together miso paste, soy sauce, honey, rice vinegar, grated ginger, minced garlic and sesame oil until smooth and homogenous.
02 - Place fillets in a shallow dish or resealable bag, pour over the marinade and turn to coat; refrigerate at least 10 minutes and up to 1 hour for deeper flavor.
03 - Set the oven to broil (or 220°C/425°F if using roast) and line a baking sheet with parchment paper; reserve any excess marinade for basting.
04 - Arrange the marinated fillets skin-side down on the prepared sheet and broil 8–10 minutes, basting once with reserved marinade, 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 30 seconds, add bok choy and stir 2–3 minutes until tender-crisp, finish with soy sauce and sesame seeds and remove from heat.
06 - Divide bok choy among plates, place a salmon fillet alongside each portion, sprinkle with spring onions and extra sesame seeds, and serve with lime wedges if desired.
