2 cups bok choy or baby bok choy (roughly chopped)
1 tablespoon grapeseed or other neutral oil
1 teaspoon toasted sesame oil
salt and pepper to taste
1 tablespoon sesame seeds
Slice the salmon fillet in 4 equal pieces.
In a small bowl, whisk in miso paste, maple syrup, soy sauce and chopped garlic until well blended.
In a ziploc bag or tupperware (with a lid), add the miso marinade and salmon pieces. Make sure the marinade evenly covers all the salmon fillets and marinate for at least 1 hour (no more than 3).
In a pan over medium/high heat, add bok choy and sautee for 2 minutes. Add sesame oil and sesame seeds and sautee for another 2 minutes. Season with salt and pepper and transfer to a plate. Set aside.
In a separate pan over high heat, add grapeseed oil and salmon fillets and cook on each side for about 3 minutes, or until salmon is almost cooked through – you want to pull the salmon out of the pan a little earlier because it will continue to cook away from the heat.
Serve the miso salmon pieces on top of sesame bok choy.