Miso-Glazed Salmon with Sesame Bok Choy and Ginger Brown Rice

Rinse 2 cups of raw brown rice under cold water until the water runs clear. Add the rinsed rice, 4 cups of water, and a pinch of salt to your rice cooker. Turn on the rice cooker to cook; this will take approximately 40-45 minutes and yield exactly 6 cups of cooked brown rice.

While the rice cooks, prepare the miso glaze: In a small bowl, whisk together 3 tbsp of white miso paste, 2 tbsp of rice vinegar, 2 tbsp of mirin, 1.5 tbsp of honey, and 1 tbsp of low-sodium soy sauce until completely smooth. Set aside.

Preheat your oven to 400°F. Line a rimmed sheet pan with parchment paper.

Prepare the aromatics: Peel and finely grate 2 inches of fresh ginger. Peel and mince 4 garlic cloves. Thinly slice 4 scallions, separating the white and light green parts from the dark green tops. Zest and juice 1 fresh lime, keeping them separate.

Pat dry 4 raw salmon fillets thoroughly with paper towels. Season both sides with 0.5 tsp of salt and 0.25 tsp of black pepper. Place the salmon fillets skin-side down on the prepared sheet pan, spacing them evenly.

Place the salmon in the preheated oven and roast for 12 minutes without the glaze. After 12 minutes, remove the pan from the oven and generously brush the top of each salmon fillet with the prepared miso glaze, using about three-quarters of the glaze. Return to the oven and roast for an additional 8-10 minutes, until the glaze is caramelized and the salmon reaches an internal temperature of 145°F.

While the salmon roasts, prepare the bok choy: Trim the base of 8 baby bok choy heads and separate the leaves. Wash thoroughly under cold running water, paying special attention to the base where dirt collects. Pat dry with a clean kitchen towel.

In a small bowl, combine half of the grated ginger (reserve the other half for the rice), half of the minced garlic (reserve the other half for the rice), 2 tsp of toasted sesame oil, 1 tbsp of low-sodium soy sauce, and 1 tsp of honey. Whisk until well combined.

Heat 1 tbsp of neutral cooking oil in a large wok or skillet over medium-high heat until shimmering. Add the bok choy leaves and stir-fry for 2-3 minutes until the leaves begin to wilt. Add the ginger-garlic-sesame mixture and continue stir-frying for another 2-3 minutes until the bok choy is tender-crisp and lightly charred in spots. Remove from heat and sprinkle with 1 tbsp of white sesame seeds.

When the rice cooker finishes, fluff the brown rice. Stir in the reserved grated ginger, reserved minced garlic, the white and light green parts of the sliced scallions, 1 tbsp of fresh lime juice, and a pinch of salt. Mix thoroughly to distribute the aromatics evenly throughout the rice.

Measure out exactly 3 cups of the ginger-infused brown rice and divide it evenly among 4 serving plates. Take the remaining 3 cups of cooked brown rice, allow it to cool completely, transfer it to an airtight container, and store it in the refrigerator for future use.

To serve, arrange the sesame bok choy alongside the 3 cups of ginger brown rice on each plate. Place one miso-glazed salmon fillet on each plate, skin-side down. Drizzle any remaining miso glaze over the salmon. Garnish with the reserved dark green scallion tops, remaining 1 tbsp of white sesame seeds, and the reserved lime zest.