Miso-Glazed Salmon with Sesame Bok Choy (Dairy & Nut Free)

Instructions

1. 1Preheat your oven to about 205°C (200°C). Line a baking sheet with parchment paper.
2. 2In a small bowl, combine the 2 tablespoons of white miso paste, 2 tablespoons of mirin, 1 tablespoon of soy sauce, 1 tablespoon of maple syrup, 1 teaspoon of ginger, and 1 minced clove of garlic. Whisk these ingredients together until they form a smooth glaze.
3. 3Place the 4 6 oz salmon fillets onto the prepared baking sheet. Use a brush to spread the miso glaze evenly over the top of each salmon fillet.
4. 4Bake the salmon for 12 to 15 minutes, or until the salmon is cooked through and flakes easily when gently pressed with a fork. An instant-read thermometer inserted into the thickest part of the fillet should read 63°C.
5. 5While the salmon bakes, prepare the about 450 g of bok choy by trimming the ends and chopping it into 2.54 cm pieces. Heat the 1 tablespoon of sesame oil in a large skillet or wok over medium-high heat.
6. 6Add the chopped about 450 g of bok choy to the hot skillet and stir-fry for 3 to 5 minutes, stirring frequently, until the bok choy is tender but still has a slight crispness.
7. 7Carefully transfer the miso-glazed salmon fillets from the baking sheet and serve them over the sesame bok choy. Sprinkle the 1 teaspoon of sesame seeds evenly over the top of the dish as a garnish.

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