Miso-Maple Salmon with Sesame Soba and Bok Choy

Heat the oven to 425°F with a rack in the middle, and bring a large pot of water to a boil for the noodles. Line a baking sheet with parchment.

While the oven heats, wash and dry the bok choy and scallions, rinsing any grit from the base of the bok choy.

For this step: bok choy, scallions

Peel and grate the ginger. In a small bowl, stir the miso, maple syrup, mirin, half the rice vinegar and half the ginger into a smooth glaze.

For this step: ginger, white miso, pure maple syrup, mirin, rice vinegar

In a large bowl, whisk the soy sauce, sesame oil and the rest of the rice vinegar into a dressing for the noodles.

For this step: rice vinegar, soy sauce, toasted sesame oil

Once the water boils, add the soba and cook until tender with a slight bite, 4 to 6 minutes; check the package timing. Drain, rinse briefly under cool water to remove the surface starch and drain well. Toss the noodles with the dressing and set them aside.

For this step: soba noodles

Pat the salmon dry and lay it on the baking sheet, skin-side down if it has skin. Spread the glaze over the flesh.

For this step: salmon fillets

Once the oven is hot, roast the salmon until the thickest part reaches 145°F and flakes easily, 12 to 15 minutes; check thinner fillets early.

While the salmon roasts, trim the base of the bok choy and separate the stems from the leaves. Cut both into bite-size pieces, keeping them separate. Peel and mince the garlic and thinly slice the scallions.

For this step: garlic

When the salmon has about 8 minutes left, heat the oil in a wide skillet over medium-high heat.

For this step: vegetable oil

Once the oil shimmers, stir in the garlic and the rest of the ginger until fragrant, about 30 seconds. Add the bok choy stems and a splash of water, cover and cook until crisp-tender, 3 to 4 minutes.

For this step: ginger

Uncover, add the bok choy leaves and toss until wilted and the excess water has cooked off, 1 to 2 minutes. Take the skillet off the heat.

When the salmon is done, take it out of the oven. Divide the soba and bok choy among shallow bowls, add the salmon and finish with the scallions and sesame seeds.

For this step: sesame seeds