1 bunch of bok choy, bottom cut and leaves separated
1 tablespoon white miso paste
1 tsp honey
1 tablespoon water
1 teaspoon mirin
1 teaspoon tamari
2 tsp finely grated ginger
In a baking dish or on a rimmed baking sheet large enough to accommodate the salmon, whisk the miso, sake, mirin, honey, tamari and ginger until combined. Turn the salmon in the mixture to coat and leave flesh side down. Marinate for 30 minutes at room temperature, or cover and refrigerate for up to 12 hours.
Pre-heat a fry pan to medium heat and lightly grease with olive oil. Place the salmon skin-side up on fry pan and cook for 4 minutes. Flip the salmon onto the skin side and cook for a further 4 minutes or until desired. Do not overcook! Set aside until needed.
Place the vegetables into a steamer and cook for 8-10 minutes .
Divide the steamed vegetables between two plates and place the salmon fillets on top. Drizzle miso dressing over the top. Serve with quinoa or brown rice.