In a small saucepan, whisk together the miso, mirin, sake, and sugar. Bring to a simmer and remove from the heat.
Coat the salmon in the miso sauce and marinate for 1-2 hours.
Preheat the oven to 400°F.
Combine all of the dressing ingredients in a blender or with an immersion blender until smooth.
In a medium saucepan, heat the olive oil for the rice. Add the mushrooms and carrots and cook until softened, about 7 minutes. Stir in the rice, toss to coat in the oil and toast a bit, then add 2 cups of water and salt. Bring to a simmer, reduce heat to low, cover, and cook for 45 minutes, until the grains are tender. Fold in half of the soy-ginger dressing and season to taste.
On a baking sheet, place the salmon, discarding extra marinade, and roast until cooked through, 12-15 minutes.
On a second baking sheet, toss the asparagus and bok choy with the olive oil and salt. Roast until crisp-tender, about 12 minutes.
To serve, divide wild rice salad, salmon and roasted vegetables between plates. Drizzle with remaining soy-ginger dressing. back