Rinse the black rice under running water until water runs clearer (this removes surface dust and prevents clumping). Drain. Measure 360 ml water (3:1 water to rice by weight for black rice, slightly under 2.5:1 by volume) and bring to a boil in a medium saucepan. Add a pinch of salt. Add the rice, stir once, reduce heat to low, cover tightly and simmer for 30–35 minutes until the rice is tender but still chewy (black rice is firmer than white rice). Keep covered and let rest off heat for 10 minutes to steam — this finishing steam hydrates the grains evenly and improves texture.

While the rice cooks, make the miso-citrus glaze: in a small bowl whisk together white miso (2 tbsp), fresh winter orange juice (2 tbsp), rice vinegar (2 tsp), grated ginger (2 tsp) and minced garlic (2 cloves). Taste — the miso provides umami and salt, the citrus brightens; adjust with a little more orange or vinegar if you prefer brighter acidity. Add a teaspoon of water if the glaze feels too thick to brush.

Pat the salmon fillets very dry with paper towels — moisture on the skin prevents it from crisping. Season both sides lightly with sea salt and a few grinds of black pepper. Keep the miso glaze handy for brushing.

Heat a large nonstick or well-seasoned cast-iron skillet over medium-high heat until hot (a drop of water should sizzle and evaporate). Add the neutral oil and swirl to coat. Place salmon fillets skin-side down, pressing gently for 10–15 seconds to ensure full skin contact with the pan — this promotes even browning and prevents the fillet from curling. Leave untouched for 4–5 minutes, or until the skin is deeply golden and releases easily from the pan. Searing on the skin-first renders fat and creates a crispy texture that contrasts the tender interior.

Flip the salmon and reduce heat to medium. Immediately brush the top of each fillet with about half of the miso-citrus glaze. Cook for 1.5–3 minutes more depending on thickness for medium doneness (internal temperature 52–55°C / 125–130°F). The glaze will slightly caramelize; reduce heat if it darkens too quickly. For a silky finish, stir in 1 tsp butter to the remaining glaze to emulsify before a final brush — this mellows the miso and gives shine.

While the salmon finishes, heat a second skillet over medium-high. Add toasted sesame oil and the remaining 1 tsp neutral oil (or use the same pan after resting the salmon if preferred). Add halved baby bok choy, cut-side down, in a single layer. Sprinkle with a pinch of salt — the salt draws moisture and aids quick browning. Cook without moving for 1–2 minutes to get a caramelized sear, then toss and add 1 tsp soy sauce and the remaining miso glaze (if any) or a teaspoon of water to create steam and finish cooking, about another 1–2 minutes until stems are tender but still bright green. The quick high-heat toss keeps bok choy crisp-tender and preserves color and nutrients.

Fluff the black rice with a fork and divide between two plates. Place the sesame bok choy alongside, then top each bed of rice with a salmon fillet (skin-side up for crispness). Spoon any pan glaze over the salmon, sprinkle with toasted sesame seeds and sliced scallion. Serve with a lemon or lime wedge to brighten flavors at the table — an acid squeeze wakes the miso and complements the sweet orange.

Wipe and rest the pans; taste and adjust seasoning at the table with extra soy or miso sparingly. Leftover glaze keeps up to 2 days refrigerated and can be warmed to serve again — miso will separate slightly; whisk to recombine.