Miso-Glazed Salmon With Bok Choy And Sesame Paste - cooking recipe

Ingredients

1/3 cup soy sauce
1/3 cup mirin
1/4 cup orange juice
2 tbsp red miso paste
1 tsp brown sugar
4 tbsp vegetable oil
4 None salmon fillets, skin on (6 oz each)
2 None bok choy, cut in half lengthwise
14 oz firm tofu, cut into 8 even pieces and dried on paper towels
None None Cornstarch, for dusting
2 tsp chopped chives
None None FOR THE SESAME PASTE
1/4 cup white sesame seeds
1 tbsp sesame oil
2 tbsp lemon juice
1 tsp grated ginger

Preparation

Preheat the oven to 400\u00b0F.
Whisk soy sauce, mirin, orange juice, miso paste and brown sugar in a small saucepan; bring to the boil. Boil until reduced by half. Set aside.
Heat 1 tbsp of vegetable oil in a large nonstick ovenproof skillet on medium-high heat. Season salmon. Place skin-side up in the pan. Cook for 1 min or until browned. Turn salmon over and add marinade. Transfer pan to oven. Bake for 7-8 mins or until salmon is just cooked.
Meanwhile, bring a saucepan of salted water to a boil. Blanch bok choy for 1 min, or until tender. Drain and refresh with cold water. Transfer to a bowl.
For the sesame paste, cook sesame seeds in a small skillet on medium heat until seeds start to smoke. Place seeds in a pestle and mortar. Add sesame oil and mash until a paste forms. Add lemon juice and ginger; mix well. Pour over bok choy; toss well.
Dust tofu in cornstarch, shaking off the excess. Heat remaining 3 tbsp oil in large skillet on medium heat. Cook tofu for 1 min on each side, or until golden. Drain on paper towels.
To serve, arrange bok choy, tofu and salmon on plates. Spoon excess marinade over salmon. Garnish with chopped chives.