Asian Slow-Roasted Salmon

For the glaze:
1. Combine the soy sauce, sesame oil, vinegar, ginger and garlic in a small saucepan over medium-low heat. Bring to a simmer, then add the cornstarch and whisk until the mixture is smooth and slightly thickened. Remove from heat and set aside.

For the salmon:
1. Preheat the oven to 300°F. Line a large rimmed baking sheet with aluminum foil and arrange the salmon fillets on the pan. Drizzle 1 tablespoon of sesame oil over the salmon and season with pepper. Roast for 25 to 30 minutes, until the fish is cooked through and flakes easily.

2. Meanwhile, heat the remaining tablespoon of sesame oil in a large skillet over medium heat. Add the ginger, pepper and garlic and cook for about 30 seconds, until fragrant. Add the carrots and cook for 3 to 4 minutes, until the carrots begin to soften. Add the bok choy and cook for 2 to 3 minutes, until the leaves are wilted. Add the edamame and cook for another minute, until warmed through.

3. To serve, divide the vegetable mixture between 4 plates and drizzle with some of the sesame-soy glaze. Top each pile of vegetables with a salmon fillet and spoon the remaining glaze over the top.