Rinse and pat dry all produce and herbs. Rinse the salmon and pat dry. Chop the cilantro leaves and stems into 1" pieces, discarding the thick ends of the stems. Juice the lime. Slice the green onion thinly on the diagonal. Cut the bok choy bottom 1/8" from the stem, and remove any discolored outer leaves. Cut the bok choy in half.

In a small sauce pot, bring 1/2 cup water to a boil over medium-high heat. Add the edamame, cover and cook for 2 minutes. Add the water and edamame of the pot to a blender or food processor along with the chopped cilantro and lime juice (to taste). Blend until smooth, adding more water if needed. Adjust taste with salt.

Cut the top and bottom 1/4" from the orange. Stand the fruit on one of its flat sides and cut the peel away from the flesh, following the orange's curves. Slice the fruit into 1/2" rounds. In a small bowl, whisk together the agave, ginger and 1 tsp. of the soy sauce.

Toss bok choy gently in a bowl with 1 tsp. oil and remaining soy sauce. Place a dry non-stick pan over medium heat and char the bok choy cut side down. When it starts to brown, flip over, add 1 Tbsp. of water to pan and cover. Let steam for 2 minutes.

Wipe out and heat the same non-stick saute pan on the stove over medium heat. Add 2 tsp. of oil and add the salmon. Cook five minutes until lightly browned and gently flip. Cook 3-4 more minutes. Add the ginger-agave glaze and turn heat to high. Tilt the pan towards you and carefully baste the salmon with a spoon until the glaze is thick and syrupy. Remove the fish from the pan and sprinkle with the sesame seeds.

Mound the edamame puree on the base of a plate. Lean salmon against the edamame, add a piece of bok choy and garnish with the orange rounds. Finish with a sprinkle of green onions.