Ingredients:

  • 60 ml (1/4 cup) Soy Sauce (low sodium preferred)
  • 45 ml (3 tablespoons) Honey or Maple Syrup
  • 30 ml (2 tablespoons) Rice Vinegar
  • 15 ml (1 tablespoon) Fresh Ginger, grated
  • 2 cloves (about 10g) Garlic, minced
  • 5 ml (1 teaspoon) Toasted Sesame Oil
  • 5 ml (1/2 teaspoon) Sriracha or Chili Garlic Paste (optional)
  • 5 ml (1 teaspoon) Cornstarch or Potato Starch
  • 15 ml (1 tablespoon) Cold Water (for slurry)
  • 4 portions Salmon Fillets (about 175g/6oz each)
  • 15 ml (1 tablespoon) Neutral Cooking Oil (e.g., Canola or Vegetable)
  • Salt and freshly ground Black Pepper: To taste
  • 4 heads Baby Bok Choy, halved lengthwise
  • 3 medium Fresh Scallions (Green Onions), thinly sliced
  • 5 ml (1 teaspoon) Toasted Sesame Seeds
  • 30g (about 1/4 cup) Crispy Fried Shallots

Instructions:

  1. Whisk together all glaze ingredients except the cornstarch slurry in a small bowl. Set aside a quarter of this mixture for drizzling later.
  2. Place salmon fillets in a shallow dish. Pour the remaining three-quarters of the glaze mixture over the fish. Let it sit for 10 minutes while you prep the greens.
  3. While the salmon rests, pour the used glaze mixture (from the salmon dish) into a small saucepan. Bring to a simmer over medium heat. Whisk in the cornstarch slurry until the sauce thickens slightly, about 1 minute. Remove from heat.
  4. Steam or quickly blanch the halved bok choy until tender-crisp (about 3-4 minutes). Drain well and set aside.
  5. Heat the neutral oil in an oven-safe skillet over medium-high heat until shimmering. Remove salmon from the marinade (discard the marinade used on the fish). Season lightly with salt and pepper. Place salmon presentation-side down and sear undisturbed for 3 minutes until a nice golden crust forms.
  6. Flip the salmon. Brush the tops generously with the thickened glaze from Step 3. Transfer the skillet to a preheated oven (or broiler) at 200°C (400°F) for 6–8 minutes, until the fish flakes easily.
  7. Arrange the bok choy on plates. Place the salmon alongside. Drizzle the reserved, un-cooked glaze over the fish and greens. Finish with sliced scallions, toasted sesame seeds, and a generous scatter of crispy shallots.