# What You’ll Need:
→ Salmon & Marinade
01 - 4 salmon fillets (about 5.3 oz each, skin on or off)
02 - 3 tablespoons white miso paste
03 - 2 tablespoons low-sodium soy sauce
04 - 2 tablespoons honey or maple syrup
05 - 2 teaspoons rice vinegar
06 - 1 teaspoon grated fresh ginger
07 - 1 clove garlic, finely minced
08 - 1 tablespoon sesame oil
→ Bok Choy
09 - 500 g baby bok choy, halved lengthwise
10 - 1 tablespoon sesame oil
11 - 2 teaspoons soy sauce
12 - 1 teaspoon toasted sesame seeds
13 - 1 clove garlic, sliced
→ Garnish
14 - 2 spring onions, thinly sliced
15 - 1 teaspoon toasted sesame seeds
16 - Lime wedges (optional)
# Directions:
01 - In a small bowl, whisk together miso paste, soy sauce, honey, rice vinegar, ginger, garlic, and sesame oil to create the marinade.
02 - Place salmon fillets in a shallow dish or zip-top bag. Pour marinade over salmon, turning to coat. Cover and refrigerate for at least 10 minutes or up to 1 hour for deeper flavor.
03 - Preheat your oven broiler or set oven to 425°F. Line a baking sheet with parchment paper.
04 - Arrange marinated salmon fillets on the prepared baking sheet. Reserve extra marinade.
05 - Broil or roast salmon for 8–10 minutes, basting once with reserved marinade, until the fish is opaque and caramelized on top.
06 - Meanwhile, heat sesame oil in a large skillet or wok over medium-high heat. Add garlic and sauté until fragrant (about 30 seconds). Add bok choy, stirring for 2–3 minutes until wilted but still crisp. Drizzle with soy sauce and sprinkle with sesame seeds. Toss well and remove from heat.
07 - Plate the salmon alongside sautéed bok choy. Garnish with fresh spring onions, extra sesame seeds, and lime wedges if desired.
