Tonkatsu sauce is like a Japanese barbecue sauce: a sweet-tangy blend of vegetables and fruit cooked down into a rich brown sauce. It makes a perfect accompaniment to mild salmon and an umami-packed mix of ginger-miso roasted green beans and peppers. Along with fresh baby bok choy, this is a healthy way to keep your weeknight dinner amped up.
Trim ends off green beans. Stem, seed, and thinly slice red bell pepper into sticks (julienne). Trim and cut white parts of green onions into 1" lengths. Cut green parts into thin ribbons. Trim ends from bok choy. Halve bok choy lengthwise. Rinse salmon and pat dry.
Start Roasting the Vegetables
Toss green beans, red pepper, white parts of green onions, miso, ginger, 1 Tbsp. olive oil, ½ tsp. salt, and honey on one side of baking sheet. Use your hands to make sure vegetables are evenly coated. Roast 6-8 minutes while you sear salmon.
Sear the Salmon
Heat a medium non-stick pan over high heat. Season salmon with a pinch of salt and pepper. Add salmon and 2 tsp. olive oil to very hot pan. Be careful: lay salmon away from you in pan. Cook 2-3 minutes on one side, or until deeply seared. Once vegetables have roasted 6-8 minutes, transfer salmon to other side of baking sheet, seared side up, and brush with tonkatsu sauce. Wipe pan clean.
Roast Salmon and Vegetables
Roast salmon and vegetables 9-11 minutes, or until salmon reaches a minimum internal temperature of 145 degrees. Salmon should be firm and opaque and vegetables should be just tender.
Cook the Bok Choy
While salmon and vegetables roast, return pan used to sear salmon to high heat. Add 2 tsp. olive oil and bok choy, cut-side down, to hot pan and cook 2-4 minutes, or until cut-side is charred. Flip and cook 1-2 more minutes, or until bok choy is crisp tender.
Plate the Dish
Arrange miso-ginger vegetables and charred bok choy on plate. Top with salmon and garnish with green parts of green onions and sesame seeds.