Miso-Style Glazed Salmon with Bok Choy

Ingredients

• 180g Raw wild-caught sockeye salmon
• 200g Raw bok choy

Method

1. 1Preheat your oven to 400°F (200°C). Pat the 180g wild-caught sockeye salmon fillet dry with paper towels to ensure proper browning.
2. 2Heat a non-stick or lightly oiled skillet over medium-high heat. Season the salmon fillet on both sides with salt and pepper. Place skin-side up in the skillet and sear for 3-4 minutes until the flesh side develops a golden crust.
3. 3While the salmon cooks, prepare the glaze: In a small bowl, whisk together 1 tablespoon maple syrup, 1 tablespoon low-sodium soy sauce (or tamari), 1 teaspoon grated fresh ginger, and 0.5 teaspoon minced garlic. This creates a umami-rich, miso-style glaze.
4. 4Flip the salmon skin-side down. Brush the glaze evenly over the fillet, coating well. Transfer the skillet to the preheated 400°F oven for 8-10 minutes until the salmon reaches an internal temperature of 145°F (63°C). The fish should flake easily with a fork.
5. 5While the salmon bakes, prepare the bok choy: Wash the 200g fresh bok choy and cut into bite-sized pieces, separating the leafy greens from the thicker stems.
6. 6In a separate skillet, heat over medium-high heat. Add the bok choy stems first, stir-frying for 2-3 minutes until they soften slightly. Add the leafy greens and cook for another 1-2 minutes until wilted but still crisp. Season lightly with salt and white pepper.
7. 7Remove the salmon from the oven. Transfer to a plate and let rest for 2 minutes. Arrange the glazed salmon and bok choy on your plate.
8. 8Optional: Drizzle any remaining pan glaze over the salmon. Serve immediately while hot.