Pan-Seared Salmon with Miso-Ginger Glaze and Bok Choy

Ingredients

• 2 fillets Salmon fillets
• 2 tbsp White miso paste
• 1 tbsp Fresh ginger
• 1 tbsp Soy sauce
• 1 tbsp Mirin
• 1 tsp Sesame oil
• 4 head Baby bok choy
• 1 tbsp Vegetable oil

Method

1. 1

   In a small bowl, whisk together the white miso paste, minced ginger, soy sauce, mirin, and sesame oil until smooth to create the glaze.

2. 2

   Pat the salmon fillets thoroughly dry with paper towels and season lightly with salt if desired.

3. 3

   Heat vegetable oil in a skillet over medium-high heat until shimmering.

4. 4

   Place the salmon fillets skin-side down in the skillet and press gently for a few seconds. Sear for about 4 to 5 minutes until the skin is crispy and golden.

5. 5

   Flip the salmon and cook for another 2 to 3 minutes, then brush the miso-ginger glaze generously over the top of each fillet.

6. 6

   In a separate pan, steam or lightly sauté the halved baby bok choy until crisp-tender, about 3 to 4 minutes.

7. 7

   Plate the glazed salmon alongside the baby bok choy and serve immediately.