This recipe is courtesy of nutritionist Karin Adoni, and comes from her cookbook Clean Diet by Karin Adoni Company. Miso gives great flavor to so many dishes including this salmon and bok choy. Honey adds the finishing touch for perfect balance. Note: This recipe requires 2 heavy duty rimmed baking sheets.
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. Pour over bok choy. Sprinkle sesame seeds over bok choy.
Reheating Instructions
Place fish and bok choy in a large sauté pan over medium heat. Cook until heated through.