Dairy-Free Miso Glazed Salmon with Bok Choy

Ingredients

• 4 6oz Salmon Fillets
• 2 tablespoons White Miso Paste
• 2 tablespoons Mirin
• 1 tablespoon Soy Sauce
• 1 teaspoon Sesame Oil
• 1 teaspoon Maple Syrup
• about 450 g Bok Choy
• 2 cloves Garlic
• 1 teaspoon Ginger
• 1 tablespoon Sesame Seeds

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Preheat your oven to about 205°C (200°C).
2. 2In a medium bowl, whisk together the 2 tablespoons White Miso Paste, 2 tablespoons Mirin, 1 tablespoon Soy Sauce, 1 teaspoon Sesame Oil, and 1 teaspoon Maple Syrup until smooth. This is your miso glaze.
3. 3Place the 4 6oz Salmon Fillets on a baking sheet lined with parchment paper. Spoon or brush the prepared miso glaze evenly over the top of each salmon fillet.
4. 4Bake the salmon for 12-15 minutes. The salmon is cooked through when it flakes easily with a fork or reaches an internal temperature of 63°C.
5. 5While the salmon is baking, prepare the bok choy. Wash the about 450 g Bok Choy and cut it into bite-sized pieces. Mince the 2 cloves Garlic and grate the 1 teaspoon Ginger.
6. 6Heat a large skillet or wok over medium-high heat. Add the 1 tablespoon Sesame Oil, then add the minced 2 cloves Garlic and grated 1 teaspoon Ginger. Cook for about 30 seconds until fragrant, stirring constantly.
7. 7Add the cut about 450 g Bok Choy to the skillet. Stir-fry for 3-5 minutes, or until the bok choy is wilted and tender-crisp. Remove from heat.
8. 8Serve the baked miso glazed salmon alongside the sauteed bok choy. Garnish with the 1 teaspoon Sesame Seeds before serving.

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