Yuzu Misoyaki Salmon with Bok Choy and Rice

Serves 2

• 1 Omsom Japanese Yuzu Misoyaki Starter
• 10-12 oz piece Coho Salmon, rinsed and patted dry
• 1 lb Baby Bok Choy
• 1-2 Scallions, sliced
• Long Grain White Rice
• Neutral Cooking Oil
• Sesame Seeds (optional)
• Sesame Oil (optional)
• Soy Sauce (optional)
• Sea Salt

Preheat oven to 400 degrees. 

Combine 1 cup rice with 2 cups water and 1 teaspoon sea salt. Bring to boil. Stir once. Cover and simmer on low 12 minutes or until water has been absorbed and rice is tender. 

While rice is cooking, lightly oil both sides of salmon and place, skin-side down, on one side of large baking sheet. Slice bok choy into quarters, lengthwise, and place on other side of sheet, laying light green parts over darker leafy parts. Lightly brush bok choy with oil and sprinkle with sea salt.

When rice is done, remove from heat; keep covered and let stand 10 minutes. 

Bake fish (without Omsom starter) 8-10 minutes, depending on size. Remove from oven and spread Omsom starter over salmon’s surface. Brush any extra sauce over bok choy. 

Turn heat to broil, move tray to top rack, and cook 2-3 more minutes, until fish is cooked through and bok choy is tender. (You want the starter to turn into a deep caramelized glaze, so don’t worry if it’s getting dark!)

Fluff rice and season with soy sauce and sesame oil, or your favorite rice seasonings. Serve salmon and bok choy over rice; top with sliced scallions and sesame seeds if desired.