Miso-Glazed Salmon with Ginger Bok Choy

Begin by cooking 1 cup of brown rice according to package instructions (typically 2 cups water to 1 cup rice, simmered for 40-45 minutes).

While rice cooks, prepare the miso glaze by whisking together 3 tbsp white miso paste, 2 tbsp mirin, 1 tbsp rice vinegar, 1 tbsp low-sodium soy sauce, and 1 tbsp honey in a small bowl.

Mince 1 tbsp fresh ginger and 1 clove garlic, adding them to the miso mixture. Stir well and set aside.

Pat 12 oz salmon fillets dry with paper towels and place on a parchment-lined baking sheet. Brush generously with half of the miso glaze, reserving the rest.

Let salmon marinate at room temperature for 15 minutes while you prepare the vegetables.

Wash and chop 4 cups bok choy, separating the stems from the leafy parts. Thinly slice 3 stalks green onions. Dice 1 medium red bell pepper.

Preheat oven to 400°F (200°C).

Bake the salmon for 12-15 minutes, until it flakes easily with a fork but is still moist.

While salmon bakes, heat 2 tsp sesame oil in a large skillet over medium-high heat. Add 1 tbsp minced ginger and 1 minced garlic clove, stir-frying for 30 seconds until fragrant.

Add bok choy stems and red bell pepper to the skillet, stir-frying for 2-3 minutes until they begin to soften.

Add 1 cup shelled edamame and cook for another 2 minutes.

Add bok choy leaves and 1 tbsp soy sauce, stir-frying until leaves are just wilted, about 1-2 minutes.

Serve the salmon over brown rice with the ginger bok choy mixture alongside. Drizzle the remaining miso glaze over the salmon.

Garnish with sliced green onions and 1 tbsp sesame seeds.