3/4 cup grape seed oil, divided (or any other neutral tasting oil)
2 tablespoons tamari
2 tablespoons mirin
1 tablespoon rice vinegar
½ teaspoon sesame oil
1 teaspoon brown sugar
1 teaspoon grated ginger
4 garlic cloves, 2 smashed, 2 minced
6 (6-8 ounce) salmon filets, skin removed
1.5 lbs. baby bok choy, cleaned and dried well.
12 ounces shitake mushrooms, tough stems removed
3 tablespoons Chinese black vinegar
Kosher salt and freshly ground pepper
Sliced green onions for garnish
Preheat oven to 450°. Line two sheet pans with either non stick foil or parchment paper.
In a measuring cup whisk ¼ cup of the oil, tamari, mirin, rice vinegar, sesame oil, brown sugar, ginger and garlic. Place salmon filets in a shallow ceramic or glass baking dish. Pour marinade over filets, tossing to coat. Let sit for 20 minutes.
Slice mushrooms in large strips, leaving any small mushrooms whole. Slice each bok choy in half, unless very large, in that case quarter. In a large bowl toss mushrooms and bok choy with remaining oil, Chinese black vinegar, and a generous sprinkling of salt and pepper.
Scatter vegetables in one layer, evenly divided between the two prepared sheet pans. Move vegetables over to make three small openings, on each sheet pan, for the salmon filets. Remove salmon from marinade, shaking off any excess, and place in each space.
Roast for 18-20 minutes, flipping the vegetables halfway through, until salmon is opaque and the vegetables are crispy and golden brown.
Remove pans from the oven. Broil each pan on high for 2 minutes each to crisp up the edges of the salmon.
Transfer each salmon filet to a serving plate, dust with the sliced scallions. Divide vegetables evenly among each plate.