Miso soup with rice and glazed salmon

Ingredients:

• 3 tablespoons soy sauce
• 2 tsp. brown sugar
• 1 teaspoon lemon juice
• 200 g salmon fillet with skin (preferably wild)
• 3 slices ginger root, crushed
• 2 green onions, greens thinly sliced, white parts cut in half
• 1/3 cup yellow miso paste
• 8 shiitake mushrooms, stems removed, caps thinly sliced
• 2 bunches small bok choy, cut into 1cm pieces.
• 4 cups hot boiled rice
• 6 seaweed chips, cut into thin strips
• Toasted sesame seeds, for serving
• Sambal or other Asian chili sauce, for serving (optional)

Preparation:

1. Preheat the oven to grill mode, positioning the rack 10 cm from the heating element. Line a baking sheet with foil.
2. In a medium bowl, combine 2 tablespoons of soy sauce, sugar, and lemon juice. Add the salmon and turn to coat all sides. Marinate at room temperature for 10 minutes, turning the fish occasionally.
3. Place the salmon skin-side down on the prepared baking sheet. Grill until cooked through, 4-8 minutes depending on the thickness of the fillet. Let the fish cool slightly until handled, then break into bite-sized pieces.
4. Combine 6 cups water, the remaining 1 tablespoon soy sauce, ginger, and the white part of the green onions in a large saucepan. Bring to a boil and reduce heat. Simmer for 10 minutes. Remove the ginger and green onions with a slotted spoon and discard. Stir in the miso paste. Add the mushrooms and bok choy and cook until the mushrooms are tender and the bok choy leaves are wilted, about 2 minutes.
5. Spoon 1 cup of hot rice into four bowls. Top with the vegetable broth, some salmon, green onions, seaweed, and a generous sprinkling of sesame seeds. Serve with a drizzle of chili sauce, if desired.