Miso salmon with sesame greens

Instructions

1. 01

   Heat the oven to 425°F with a rack in the upper third. Coat a large rimmed sheet pan with 1 tablespoon olive oil.

2. 02

   Combine 3 tablespoons white miso, 1 tablespoon rice vinegar, 1 tablespoon maple syrup into a smooth sauce. Pat 4 skin-on salmon fillets, 5 ounces each dry, then season with half of 1 teaspoon kosher salt and black pepper. Toss 4 baby bok choy, halved and 3 carrots, cut on the bias with the remaining 1 tablespoon olive oil, the remaining salt, and pepper on the pan. Add the seasoned main ingredient without crowding.

3. 03

   Roast, turning the vegetables once, until the salmon flakes at the edges and reaches 145°F. Spoon a little sauce over the main ingredient after it leaves the oven; rest meat or fish for 3 minutes when applicable.

4. 04

   Cook 1 1/2 cups jasmine rice according to package directions. Keep warm, fluffing or separating it before serving. Divide the base among four plates, add the roasted main and vegetables, and spoon over the remaining sauce. Finish Miso salmon with sesame greens with 2 teaspoons toasted sesame seeds.