Japanese Miso Salmon with Sesame Bok Choy and Shiitake Cauliflower Rice

Instructions

1. 1

   In a small bowl, whisk together the miso paste, grated ginger, tamari, rice vinegar, and sesame oil until smooth. Pat the salmon dry and spread the miso mixture evenly over the top of each fillet.

   
2. 2

   Heat the olive oil in a large skillet over medium heat. Place the salmon fillets skin-side down or presentation-side down first, and cook for 4 to 5 minutes. Flip carefully and cook for another 3 to 4 minutes, until the salmon is just cooked through and lightly caramelized. Remove and set aside.

3. 3

   In the same skillet, add the shiitake mushrooms and cook for 2 minutes. Stir in the garlic and cauliflower rice, then cook for 3 to 4 minutes until the cauliflower is tender but not soggy.

4. 4

   Push the cauliflower rice mixture to one side of the pan. Add the bok choy cut-side down and cook for 2 minutes, then turn and cook 1 minute more until bright green and just tender. Finish with lemon or lime juice and a pinch of black pepper.

5. 5

   Divide the cauliflower rice, mushrooms, and bok choy between two plates. Top with the miso salmon, then garnish with sesame seeds and sliced scallions before serving.