Miso Glazed Salmon with Bac Choi Slaw & Asian Eggplant

Serves 2

• 1 fillet Coho Salmon, defrosted
• 1 head Bok Choy
• 1 lb Asian Eggplant
• 2 cloves Garlic, chopped finely
• 2 Tbsp. Miso Paste or Coconut Aminos (optional)
• 2 Tbsp. Sugar or Coconut Sugar, divided
• 1 ½ Tbsp. Rice Vinegar (white vinegar will also work), divided
• 1 Tbsp. Fish Sauce
• 1 Lime
• 1 tsp. Sriracha, or Glover’s Pepper Sauce
• 2 Tbsp. Sesame Oil
• Salt & Pepper

Heat your broiler on high heat. Cut the bottom off the head of the bac choi and wash the leaves. Cut the bok choy into ¼” stripes. Whisk together the fish sauce, the juice from the lime, 1 tablespoon of sugar or coconut sugar, ½ tablespoon of vinegar and the sriracha or pepper sauce, along with 1 tablespoon of water. Taste and adjust the seasoning with salt and pepper. Toss half of this dressing with the bac choi and set aside. 

Wash the eggplants and cut into ½” thick slices on the diagonal, so the slices are a bit longer. Toss with 2 tablespoons of sesame oil and plenty of salt and pepper. You can grill the eggplant on a charcoal grill, in a pan or roast them in the oven. They’ll want about 4-5 minutes per side, so that the outside is nicely brown and the inside is nice and tender. Once you put the salmon on to cook, you can start with the salmon. Whisk together the miso or coconut aminos, 1 tablespoon rice vinegar, and 1 tablespoon of sugar. Brush the glaze on the flesh side of the salmon in a generous layer. Put the salmon on a foil-lined baking sheet and broil just until the flesh begins to flake, about 8 minutes. Serve the salmon with the eggplant and the bac choi slaw, with the extra dressing as an accompaniment.