Pat the salmon very dry with paper towels and season both sides lightly with salt and pepper. Dry fish sears better — removing surface moisture gives you a caramelized glaze and crisp edges rather than steaming the fillet.

Make the miso glaze: in a small bowl whisk together the white miso paste, honey, rice vinegar, sesame oil and grated ginger until smooth. Taste and adjust: the glaze should be slightly sweeter than you think because it will mellow with heat. The miso provides savory umami; honey helps it caramelize.

Heat a heavy nonstick or stainless steel skillet over medium-high heat until shimmering. Add the neutral oil and swirl. A hot pan ensures an immediate sear — that Maillard crust locks in juices and gives texture contrast to the soft glaze.

Place the salmon fillet skin-side down (if it has skin) and press gently for 5–8 seconds so the skin makes full contact with the pan. Sear undisturbed for 3–4 minutes until the skin is crisp and the sides begin to turn opaque. Resist flipping too soon; a confident sear makes removal clean and prevents sticking.

Turn the salmon over and immediately brush the top with about half the miso glaze. Reduce heat to medium. Sear the flesh side for 1–2 minutes — you want most of the cook to happen on the stovetop so the glaze caramelizes quickly without burning.

Spoon the remaining glaze over the top, tilt the pan slightly and spoon the hot glaze over the fish to build a glossy coat. If your fillet is thick (over 2.5–3 cm), transfer the pan to a preheated 180°C (350°F) oven for 3–5 minutes just to finish through. For a 140 g fillet about 1–3 minutes in the oven is usually enough. This gentle finish cooks the center evenly without over-charring the glaze.

While the salmon finishes, quickly prepare the bok choy: wipe the same skillet clean, keep it warm over medium heat and add the minced garlic and the bok choy cut-side down. Add a splash (about 1 tsp) of water and cover for 45–60 seconds to create steam. This technique (pan-steam) preserves the bok choy’s bright color and gives tender stems while keeping leaves slightly crisp.

Uncover, add the sesame oil (from the ingredient list) and a small pinch of salt and toss the bok choy for 30–45 seconds to finish. The toasted sesame oil gives a nutty aroma — add it at the end so it doesn’t burn and become bitter.

Warm the quinoa in a small saucepan or microwave for 30–45 seconds. Season lightly with salt and a grind of pepper. Quinoa is the neutral, nutty base here — keeping it simply seasoned lets the salmon and bok choy shine.

Plate: spoon the warm quinoa onto the plate, lay the miso-glazed salmon on top or beside it, and arrange the sesame bok choy alongside. Sprinkle the toasted sesame seeds and an optional pinch of chili flakes over the salmon and greens for contrast. Rest the salmon 1–2 minutes before serving so juices redistribute and the glaze sets slightly.