Mild Miso Salmon with Creamy Coconut Lime Rice, Sautéed Bok Choy, and Crunchy Sesame Cucumber

Instructions

1. 1

   1. Preheat the oven to 220 °C / 425 °F. Pat the salmon fillets dry with paper towels and place them on a baking tray or dish lightly brushed with some of the neutral oil.

2. 2

   2. In a small bowl, mix the white miso, honey, 1 tablespoon soy sauce, half of the sesame oil, the grated ginger, and half of the minced garlic until smooth. Brush this glaze over the salmon and let it sit while you prepare the rest.

3. 3

   3. Place the jasmine rice in a saucepan with the coconut milk, water, lime zest, and 1/2 teaspoon salt. Bring to a boil, reduce to the lowest heat, cover, and cook for 15 minutes. Turn off the heat and let it rest, covered, for 5 minutes.

4. 4

   4. While the rice cooks, combine the cucumber with the rice vinegar, 1 tablespoon lime juice, sesame seeds, scallion, a pinch of salt, and a pinch of black pepper in a bowl. Set aside so the flavors can develop.

5. 5

   5. Heat a large skillet over medium-high heat with the remaining neutral oil and remaining sesame oil. Add the rest of the minced garlic and cook for 20 seconds. Add the bok choy and sauté for 2 to 4 minutes until tender but still vibrant. Add the remaining tablespoon of soy sauce and toss well. Remove from the heat.

6. 6

   6. Bake the salmon for 10 to 12 minutes at 220 °C / 425 °F, until juicy and the glaze is lightly caramelized.

7. 7

   7. Fluff the rice with a fork and stir in the remaining tablespoon of lime juice. Taste and adjust salt if needed.

8. 8

   8. Serve a bed of creamy coconut lime rice on each plate. Top with one salmon fillet, add the sautéed bok choy on the side, and finish with the crunchy sesame cucumber. Spoon any tray juices over the salmon before serving.