Miso-Glazed Salmon with Sesame Bok Choy

• 4 (6 oz) skin-on salmon fillets
• 3 tbsp white miso
• 2 tbsp mirin
• 1 tbsp honey
• 1 tbsp soy sauce
• 1 tsp grated fresh ginger
• 1 tsp toasted sesame oil
• 1 lb baby bok choy, halved lengthwise
• 1 tbsp neutral oil
• 2 cloves garlic, thinly sliced
• 1 tsp sesame seeds
• 2 scallions, thinly sliced
• Steamed rice, for serving

1. 1Heat the broiler with a rack about 6 inches below it. Line a baking sheet with foil and lightly oil it.
2. 2Whisk the miso, mirin, honey, soy sauce, ginger and sesame oil into a smooth glaze.
3. 3Pat the salmon dry and place skin-side down on the sheet. Spread the glaze over the tops.
4. 4Broil until the glaze is deeply browned in spots and the salmon flakes at the thickest part (125–130°F / 52–54°C for medium), 7–10 minutes. Tent with foil if it darkens too fast.
5. 5Meanwhile, heat the neutral oil in a large skillet over medium-high. Add the bok choy cut-side down and cook until browned, 2 minutes. Add the garlic and 2 tbsp water, cover and steam until just tender, 2 minutes.
6. 6Serve the salmon over rice with the bok choy, sprinkled with sesame seeds and scallions.

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