Try to use evenly sized salmon fillets where possible, to ensure even cooking time.
4 salmon fillets, skin on, evenly sized
1 tbsp coconut oil
1 bunch broccolini, halved lengthways
4 baby bok choy, halved lengthways
lime wedges, coriander and mint leaves, pickled ginger (optional) and coconut rice (or plain rice), to serve
3 tbsp mirin
3 tbsp sake
165g (½ cup) white miso paste
115g (⅓ cup) ginger marmalade
3 tbsp dark sweet soy sauce (kecap manis)
5cm-piece ginger, peeled and very finely sliced
1. Preheat oven to 190C (170C fan-forced). Line a roasting tray with baking paper.
2. Add the salmon and all the marinade ingredients to a bowl. Toss gently to coat then place in the tray, skin-side-down.
3. Rub the coconut oil into the broccolini and bok choy. Add to the tray with the salmon and roast for 8 minutes. If you prefer a relatively pink salmon, start checking for doneness from about 5 minutes.
4. Remove from oven, squeeze over the lime juice and scatter with herbs and pickled ginger, if using. Serve with coconut rice.