30 Min

• 6 oz Coho Salmon, defrosted
• 1 lb Bok Choy
• 3 Scallions, trimmed
• 1 Garlic clove, minced
• ½ tsp minced Ginger
• 2 Tbsp Miso Paste 
• 1 Tbsp Maple Syrup
• 1 ½ Tbsp Rice Vinegar (white vinegar will also work), divided
• 1 Tbsp Fish Sauce
• 1 tsp Sriracha
• 2 Tbsp Sesame Oil
• Sea Salt and Pepper

Preheat broiler. Cut bok choy and scallions in half, lengthwise. Whisk together fish sauce, ½ tablespoon vinegar, 1 tablespoon sesame oil, and sriracha. Taste and adjust seasoning with sea salt and pepper. Toss bok choy and scallions with sauce, reserving remaining dressing.

Whisk together miso, 1 tablespoon rice vinegar, minced garlic, minced ginger, and 1 tablespoon maple syrup. Generously brush glaze on flesh side of salmon. Lay fish, skin side down, on lightly oiled baking sheet. Arrange scallions and bok choy, around salmon. Broil until fish begins to flake, about 8 minutes. Remove salmon from sheet and continue to broil veggies another 2-5 minutes.

Arrange on plate, drizzle with remaining dressing, and sprinkle with sesame seeds.