# 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:
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 8–10 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 2–3 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.
