Miso-Orange Glazed Salmon with Green Jasmine Rice and Sautéed Bok Choy

Instructions

1. 1

   Preheat the oven to 220°C / 425°F. Rinse the jasmine rice under cold water until the water runs almost clear.

2. 2

   In a medium saucepan, combine the jasmine rice with the water and 1/4 teaspoon of the salt. Bring to a boil, reduce the heat, cover, and cook for 12 minutes. Remove from the heat and let it stand, covered, for 5 minutes.

3. 3

   Meanwhile, in a small bowl whisk together the orange juice, orange zest, white miso, honey, soy sauce, rice vinegar, half of the sesame oil, fresh ginger, and half of the minced garlic until smooth.

4. 4

   Place the salmon fillets on a lined or lightly oiled baking tray using the olive oil. Season with the remaining salt and the black pepper. Brush the tops with the miso-orange glaze.

5. 5

   Bake the salmon at 220°C / 425°F for 10 to 12 minutes, until tender and lightly caramelized on top.

6. 6

   While the salmon bakes, heat the remaining sesame oil in a large skillet over medium-high heat. Add the remaining garlic and cook for 30 seconds. Add the halved bok choy and sauté for 3 to 4 minutes until tender yet still slightly crisp.

7. 7

   Fluff the rice with a fork and fold in the sliced scallions and chopped fresh cilantro to create the green jasmine rice.

8. 8

   Serve a bed of green jasmine rice on each plate. Top with a glazed salmon fillet and add the sautéed bok choy on the side. Finish with the toasted sesame seeds sprinkled over the top.