![Air fryer salmon with baby bok choy](https://cdn.statically.io/img/www.foodandwine.com/thmb/rpZi55Yq180SC5zbArmD-0qoc54=/1500x0/filters:no_upscale():max_bytes(150000):strip_icc()/air-fryer-salmon-with-baby-bok-choy-FT-RECIPE0422-b6a3c3533de54195acbc0744df3d60db.jpg)
While the salmon rests, you can quickly cook the bok choy in the air fryer; the edges of the leaves will char a bit, creating a savory contrast to the ginger, soy and sesame oil sauce that goes on top.
Ingredients
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1 large (1/2-ounce) scallion
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¼ cup plus 1 Tablespoon lower-sodium soy sauce
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2 teaspoons grated fresh ginger (from a 1-inch piece)
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2 ½ tablespoons white miso
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2 ½ tablespoons mirin
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4 (6-ounce) skin-on salmon fillets (1-inch thick)
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Cooking spray
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4 (4-ounce each) baby bok choy, halved lengthwise
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2 teaspoons toasted sesame oil
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½ teaspoon kosher salt
Directions
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Cut scallion to separate white and light green bulbs from dark green tops. Finely chop bulbs, and place in a small bowl. Thinly slice dark green tops on an angle, and set aside.
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Add soy sauce and ginger to chopped scallion bulbs in small bowl. Measure 2 tablespoons soy sauce mixture into a medium bowl and set aside. Add miso and mirin to remaining soy sauce mixture in small bowl; whisk until smooth. Arrange salmon fillets on a rimmed baking sheet; pour miso marinade evenly over salmon fillets to coat tops. Let marinate at room temperature until ready to use, about 10 minutes.
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Preheat air fryer to 375°F for 10 minutes. Lightly coat fry basket with cooking spray. Remove salmon from baking sheet, letting excess marinade drip off. Add salmon in a single layer to air fryer; cook until a thermometer inserted into thickest portion of salmon registers 125°F, 7 to 8 minutes. Transfer salmon to a platter; tent with aluminum foil to keep warm.
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While salmon cooks, toss together bok choy, sesame oil, and salt in a large bowl until coated. Set aside at room temperature until ready to use.
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Arrange bok choy in an even layer in air fryer basket; cook at 375°F until bok choy is tender-crisp and leaves are crisp and charred, 5 to 6 minutes. Transfer bok choy to medium bowl with reserved soy sauce mixture; toss until bok choy is fully coated. Arrange marinated bok choy on platter with salmon; drizzle bok choy with remaining soy sauce mixture. Sprinkle reserved sliced dark green scallions on top and serve.