Miso-Glazed Salmon With Bok Choy And Sesame Paste

• 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

1. Preheat the oven to 400u0b0F.
2. 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.
3. 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.
4. 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.
5. 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.
6. 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.
7. To serve, arrange bok choy, tofu and salmon on plates. Spoon excess marinade over salmon. Garnish with chopped chives.

soy sauce, mirin, orange juice, red miso, brown sugar, vegetable oil, salmon, bok choy, firm tofu, cornstarch, chives, sesame paste, white sesame seeds, sesame oil, lemon juice, ginger

Taken from recipes-plus.com/api/v2.0/recipes/37159 (may not work)