Miso Salmon & Bok Choy Rice

Method

1. 1

   Prep the ingredients

   Cut the salmon fillet into 4 portions, halve and rinse the bok choy, and finely grate the ginger on a cutting board.
2. 2

   Cook the rice

   Put the white rice and water in a medium saucepan, bring to a boil over high heat, then cover and simmer over low heat.

   18 min

   Tip: Avoid lifting the lid during simmering; trapped steam finishes the rice.

3. 3

   Mix the glaze

   Stir the miso paste, mirin, and ginger together in a small bowl until smooth, then spread the mixture over the top of each salmon portion.
4. 4

   Bake the salmon

   Set the salmon on a parchment-lined baking sheet and bake in a 220°C oven until the centers turn opaque and flake with gentle pressure.

   12 min

   Tip: Miso browns quickly; check the fish early if your portions are thin.

5. 5

   Cook the bok choy

   Arrange the bok choy cut-side down in a large skillet with a splash of water, cover, and steam over medium heat, turning once.

   6 min
6. 6

   Taste and serve

   Taste the rice and bok choy and adjust with 1/4 tsp salt and a few grinds of black pepper if needed; serve with salmon and sprinkle sesame seed over the top.