Salmon fillets infused with heavy ginger and garlic notes, served with steamed bok choy.
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In a small bowl, whisk together the soy sauce, grated ginger, minced garlic, brown sugar, rice vinegar, and sesame oil until the sugar dissolves.
Place the salmon fillets in a shallow dish and pour half of the marinade over them, letting them sit for 15 minutes.
Whisk the cornstarch into the remaining half of the marinade and set it aside for the sauce.
Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
Place the salmon on the baking sheet and bake for 12-15 minutes until the fish flakes easily with a fork.
While the salmon bakes, steam the halved baby bok choy in a steamer basket over boiling water for 3-5 minutes until tender-bright green.
In a small saucepan, simmer the reserved marinade over medium heat for 2 minutes until it thickens into a glossy glaze.
Drizzle the thickened glaze over the cooked salmon and bok choy, then garnish with sliced green onions.
