3-4 stalks/1 oz. (28 g ) scallions, chopped on bias, for garnish
Preheat oven to 275˚F (135˚C). Line a sheet pan with 2 layers of tinfoil
Cut salmon fillet into four 4 oz. (113.5 g) pieces and place on the tinfoil lined sheetpan.
If adding baby bok choy, cut them in half lengthwise and soak for a few minutes in abowl of water to clean out any sand or soil particles, then rinse under cool water and dryon a dish towel.
In a medium bowl add tamari, NAKANO Seasoned Rice Vinegar, mirin, miso, finelygrated ginger and garlic (use a microplane grater). Stir everything together untilcombined, about 30 seconds.
Place bok choy pieces cut side up on the sheet pan and fold ends of the tinfoil up onall sides.
Spoon all of the sauce over salmon fillets and bok choy. Then place pan in the ovenon middle rack and bake until salmon fillets reach an internal temperature of 120˚F(48.8˚C) for medium rare and 145˚F (62.8˚C) for well done. Check the temp first at 15minutes and then every 5 minutes.
When salmon is done to your liking, remove pan from oven and switch the oven tobroil. When broiler is ready place sheet pan back in oven on the uppermost rack andbroil for about 30 seconds to give the salmon and bok choy a little color.
Serve by itself or with rice or noodles or salad and spoon some of the pan sauce overthe salmon then garnish with chopped scallions.
To store leftover cooked salmon, cover and refrigerate, and eat within 2-3 days.
Recipe by Fare Isle at https://fareisle.com/teriyaki-salmon/