Japanese Miso Salmon with Bok Choy

Ingredients

• 4 fillets salmon, skin-on
• 2 tablespoons vegetable oil
• 4 heads bok choy, halved lengthwise

• 3 tablespoons white miso paste
• 2 tablespoons soy sauce
• 1 tablespoon rice vinegar
• 1 tablespoon honey
• 1 teaspoon sesame oil
• 1 teaspoon ginger, grated
• 1 clove garlic, minced

1. 01
   In a small bowl, whisk together miso paste, soy sauce, rice vinegar, honey, sesame oil, grated ginger, and minced garlic to make the glaze.
2. 02
   Rub the miso glaze evenly over the salmon fillets, covering all sides.
3. 03
   Heat 1 tablespoon of vegetable oil in a large non-stick skillet over medium-high heat.
4. 04
   Place the salmon fillets in the skillet, skin-side down, and cook for about 4-5 minutes until the skin is crispy.
5. 05
   Flip the salmon and cook for another 3-4 minutes until the fish is cooked through and flakes easily with a fork.
6. 06
   Remove the salmon from the skillet and set aside.
7. 07
   In the same skillet, add the remaining tablespoon of vegetable oil.
8. 08
   Add the bok choy and stir-fry for 3-4 minutes until tender and slightly charred.
9. 09
   Serve the salmon fillets over the stir-fried bok choy, drizzling any remaining glaze from the skillet over the top.