# What You'll Need:
→ Salmon & Marinade
01 - 4 salmon fillets about 150 g each, skin on or off
02 - 3 tbsp white miso paste
03 - 2 tbsp soy sauce low-sodium preferred
04 - 2 tbsp honey or maple syrup
05 - 2 tsp rice vinegar
06 - 1 tsp grated fresh ginger
07 - 1 clove garlic, finely minced
08 - 1 tbsp sesame oil
→ Bok Choy
09 - 500 g baby bok choy, halved lengthwise
10 - 1 tbsp sesame oil
11 - 2 tsp soy sauce
12 - 1 tsp toasted sesame seeds
13 - 1 clove garlic, sliced
→ Garnish
14 - 2 spring onions, thinly sliced
15 - 1 tsp toasted sesame seeds
16 - Lime wedges optional
# How To Make It:
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 220°C 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 to 10 minutes, basting once with reserved marinade, until 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 to 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.
