This sounds a lot more complicated than it is, but, combined, they make a great, easy to prepare meal. By broiling the salmon, you get a beautiful, crusty glaze which goes very well with the salmon (or black cod, actually). The Miso glaze comes from True Food and the braise for the bok choy comes from Gourmet.
For 2-4 people you’ll need:
Salmon: 1 lb fresh salmon filet, 1/2-3/4 cup white miso paste, 1/2 cup mirin (a rice seasoning found in the Asian section of the supermarket, looks like oil, but it isn’t), 2-3 Tbsp confectionary or caster sugar (or, in a pinch, white sugar – it will just dissolve slower and take more work).
Broccolini: 2 bunches broccolini (with the thicker stems cut off and separated), 2-3 Tbsp soy sauce, 2-3 Tbsp sesame oil.
Bok Choy: 3-4 bunches fresh bok choy (with the bases cut off, but leave the stems and separate), 3 Tbsp unsalted butter, 1 cup chicken broth, 1 tsp sesame oil.
In a bowl combine the white miso paste, mirin and sugar until smooth. Place the salmon filet on an aluminum covered baking sheet or heat-proof Pyrex baking dish and generously spread the miso mixture over the top and sides. Allow to sit for an hour or two (if you have the time).
Place the broccolini in a large bowl and toss well with the sesame oil and soy sauce until all pieces are covered. Set aside and let stand for up to an hour.
Turn the broiler on to high. Place salmon under the broiler and cook until deep brown on top. About 8-10 mins – thicker cuts may take a little longer. Be careful not to burn it – rotate it, or lower the shelf if the top is getting too done and the fish itself isn’t cooking all the way through.
In an oventop wok or high-sided skillet heat about 1 Tbsp sesame oil until hot but not smoking. Place the broccolini into the hot pan and toss well, continuously, for about 1-2 mins. Keep them moving at this stage so they don’t burn, but the soy/sesame mixtures sears. Then reduce heat to medium and cook, stirring occasionally, until broccolini is tender. About 5-8 mins more.
In a skillet, bring the butter and the chicken broth to a simmer for the bok choy. Once on the simmer, place the bok choy evenly in the skillet and cook, covered, over medium heat until the stems are just tender. About 5 mins. Transfer bok choy to a plate and cover. Cook the remaining butter & stock mixture until thickened – under 10 mins. The add 1 tsp sesame oil, stir well and pour over bok choy for serving.
Serve all three along side one another – their various sauces will only compliment each other.