Miso Glazed Salmon

Cook the Rice and Make
Rinse the rice several times until it runs clear. Drain well.
Transfer rice to a small pot, and add ½ Cup + 2 Tbsp. of water, and a little olive oil.
Bring to a boil over high heat.
Reduce heat to low, stir, cover, and cook until rice is tender, 18-20 minutes.
Remove from heat, and let sit, covered, for 10 more minutes.
In a small bowl, whisk together the vinegar, and sugar.
Add to the rice, mix, and cover to keep warm until ready to plate.

Prep Your Ingredients
While rice cooks, wash and dry the produce.
Remove stem ends from bok choy.
Julienne the bell pepper.
Mince the garlic.
Thinly slice the green onions.
Pat salmon dry, and season lightly with salt and pepper.

Make the Miso Glaze and Toast the Sesame Seeds
Add a pinch of red pepper flakes to the asian glaze and shake to mix and complete the miso glaze.
In a large pan, and over medium heat, toast the sesame seeds until browned and fragrant; 1-2 minutes.
Set aside.

Cook the Veggies
In the same pan, heat 1 Tbsp. olive oil over medium-high heat.
When hot, add the bok choy, peppers, and white parts of the green onions.
Saute, tossing frequently until veggies are lightly browned; 4-5 minutes.
Add garlic, and cook 30 seconds, tossing frequently.
Set all veggies aside on a dish.

Cook the Salmon
Using the same pan, heat 1 Tbsp. olive oil over medium-high heat.
When hot, add the salmon and cook 2-3 mins per side.
Remove pan from heat and discard any excess oil from the pan.
Reduce heat to low, and pour the miso glaze over the salmon
Cook, stirring frequently, for about 30 secs, or until it begins to thicken.
Baste the salmon with the glaze, and remove pan from heat.

Plating
Serve rice in bowls, top with sauteed vegetables, and place salmon on top.
Drizzle with all juices left in the pan.
Sprinkle remaining green onions and sesame seeds on top. Enjoy!