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1 Lime
1 Tbsp Fish Sauce
1 Tbsp Miso Paste
1 fillet Coho Salmon, defrosted
1 head Bok Choy
1 lb Asian Eggplant
1 tsp Sriracha
1 ½ Tbsp Rice Vinegar (white vinegar will also work), divided
2 Tbsp Sesame Oil
2 Tbsp Soy Sauce
2 Tbsp Sugar or Coconut Sugar, divided
2 cloves Garlic, chopped finely
Pepper
Salt
Prep the Slaw:
Preheat the broiler to high. Trim the base off the bok choy, wash thoroughly, and cut into ¼-inch ribbons. In a small bowl, whisk together the juice of 1 lime, fish sauce, 1 Tbsp sugar, ½ Tbsp vinegar, sriracha, 1 Tbsp water, and a pinch of salt and pepper. Toss half of this dressing with the bok choy and set aside.
Cook the Eggplant:
Slice the eggplant on a diagonal into ½-inch thick pieces. Toss with sesame oil, salt, and pepper. Grill, pan-sear, or roast until browned and tender—about 4–5 minutes per side.
Glaze the Salmon:
In a small bowl, mix miso paste, soy sauce, remaining 1 Tbsp sugar, and 1 Tbsp rice vinegar. Brush generously over the flesh side of the salmon. Place on a foil-lined baking sheet and broil for about 8 minutes, or until the salmon flakes easily with a fork.
Serve:
Plate the salmon with the grilled eggplant and bok choy slaw. Drizzle with remaining dressing and enjoy.
