Miso Glazed Salmon with Fried Brown Rice, Grilled Pineapple & Baby Bok Choy

With a sharp knife, gently remove the skin from the salmon fillets.

Mix the remaining ingredients for the salmon together in a shallow dish, and add the salmon. Put the dish into the refrigerator and let it marinate for 30 minutes to 4 hours, turning once to coat both sides evenly.

When ready to cook, make sure you have an oven rack about 6 inches away from the heating element and preheat the broiler at 500 F. Line a broiling pan with nonstick aluminum foil. Put the salmon into the pan, put the pan into the oven and broil for 8 to 12 minutes, or until the fish is flaky and is nicely browned on top. If the fish browns too quickly, just move it further away from the heating element for the remaining time.

For the rice, heat the olive and sesame oil in a large skillet over medium high heat. Add the carrots, red bell pepper and edamame and cook for 3 to 4 minutes, stirring constantly.

Pour in the egg whites and continue stirring until they just begin to scramble/set before adding the rice. Continue stirring until the rice is crispy and the veggies and eggs are mixed in thoroughly.

Add the green onion and stir for an additional minute before removing from the pan from the heat. Add soy sauce and salt and pepper, to taste.

Grill the pineapple and baby bok choy on a grill pan brushed with olive oil over medium high heat or on a prepared outdoor grill for just 1 minute or two per side, or until grill marks begin to form. Salt and pepper the bok choy to taste.

Serve the salmon with the rice, pineapple and bok choy. Sprinkle with toasted sesame seeds.