• Combine miso, rice vinegar, soy sauce, honey and water in a bowl. Whisk until combined.
• Place salmon in a plastic freezer bag and pour marinate over it. Leave to marinate minimum 1 hour.
• Preheat the oven to 400° F. Line a heavy duty rimmed baking sheet with parchment paper. Remove salmon from marinade and place on sheet. Place bok choy heads next to salmon. Bake for 8-10 minutes, or until fish is cooked through.
• To make the bok choy sauce, combine sesame oil, rice vinegar, soy sauce and honey in a bowl. Whisk until combined. Reserve 1/3 of the sauce to pour over the fish. Pour over bok choy and fish when it's ready. Sprinkle sesame seeds over bok choy and fish.

For the Fritters

• Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper and set aside.
• Rinse and drain the quinoa and lentils. Place in a pot with the broth (or water), cover, and bring to a boil. Turn the heat down to med-low and simmer 15 minutes, stirring occasionally so it doesn't stick to the bottom of your pot. If there is still liquid in the pot, remove the cover and continue to simmer on low for another 3-5 minutes until the liquid is absorbed, stirring as needed to prevent sticking. Set aside to cool while you gather the rest of your ingredients. *You can also use quinoa and lentils that have been cooked ahead of time to save time.
• Once the quinoa/lentil mixture has cooled a bit, transfer to a large mixing bowl. Add the parsley, tahini, dijon, lemon juice, turmeric, cumin, cinnamon, and salt. Stir well to incorporate. Add the cornmeal and chickpea flour and stir again very well. The mixture should easily come together to form patties. It will be slightly sticky, but not wet. If your mixture is too wet, add a little more chickpea flour, 1 tbsp at a time, mixing well after each addition, until you can easily form patties.
• Bake for 15 minutes, gently flip each one over and bake another 10 minutes.
• Serve with Tahini Yogurt Sauce (below).

For the Tahini Yogurt Sauce

• While the Fritters are baking, whisk together all of the ingredients for the sauce. Set in the fridge until ready to use.

• Combine the water and farro in a medium saucepan.
• Bring to a boil over high heat then add salt. Reduce the heat to medium-low, cover, and simmer until the farro is tender, about 20 minutes.
• Pour farro into a colander and rinse with cold water, drain. Transfer to a large bowl.
• Add the tomatoes, onion, oregano, and parsley to the bowl, tossing to combine.
• In a medium bowl, whisk together the garlic, vinegar, salt, pepper, and olive oil. Add some of the vinaigrette to the salad and toss, adjusting to suit taste.