Maple-Glazed Salmon with Ginger Bok Choy

Begin by cooking 3/4 cup of brown rice according to package instructions (typically 40 minutes, but can be prepared ahead of time).

In a small bowl, whisk together 3 tablespoons maple syrup, 2 tablespoons soy sauce, 1 tablespoon rice vinegar, 1 teaspoon Dijon mustard, 1 minced garlic clove, and 1/2 tablespoon grated ginger to create the maple glaze.

Pat the 2 salmon fillets dry with paper towels and season with 1/2 teaspoon salt and 1/4 teaspoon black pepper.

Place the salmon in a shallow dish and pour half of the maple glaze over it, turning to coat. Reserve the remaining glaze for serving. Marinate for 15 minutes at room temperature.

Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper or aluminum foil.

Remove salmon from marinade and place skin-side down on the prepared baking sheet. Discard the used marinade.

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

While the salmon bakes, prepare the bok choy. In a large skillet, heat 2 teaspoons sesame oil over medium-high heat.

Add the remaining minced garlic clove and 1/2 tablespoon grated ginger to the skillet and sauté for 30 seconds until fragrant.

Add the quartered bok choy to the skillet, cut side down. Cook for 2-3 minutes until lightly browned, then flip and cook for another 2 minutes.

Add 2 tablespoons water to the skillet, cover, and steam the bok choy for 2 minutes until tender-crisp.

Sprinkle the bok choy with 1/4 teaspoon red pepper flakes and toss to combine.

To serve, divide the cooked brown rice between two plates. Top with the baked salmon and arrange the ginger bok choy alongside.

Drizzle the reserved maple glaze over the salmon and garnish with 1 tablespoon sesame seeds and sliced green onions.