Combine soy sauce, Dijon mustard, honey, orange zest, Miso Ho-Nee Asian Blend or substitute spices and sesame oil in a large coverable container and mix thoroughly. Place the fish and the potatoes and marinade and make sure to coat everything. Let marinate in refrigerator for 1 hour.

Preheat oven to 350 degrees

Remove the potatoes from the marinade and heat about 1 tbsp of vegetable oil and a drizzle of sesame oil in a large frying pan or wok on medium high heat. Brown the potatoes in the pan for about 7-10 minutes.

Meanwhile heat another tbsp of olive oil and a drizzle of sesame oil in a large, oven safe pan (large enough to hold all of the fish.)

Remove fish from marinade and place in pan, skin side down for 2 minutes. Make sure to save the marinade for next step. Then flip fish and let fry for 2 additional minutes.

Flip fish again so skin is down and then remove the potatoes from the other pan and place in pan with the fish and put in oven for 3-5 minutes depending on thickness of salmon. Promptly remove from oven while vegetables finish cooking. Take fish out and put on a plate and return potatoes to oven while everything finishes.

Meanwhile (while salmon is in the oven), add the garlic, onion, bock choy, carrots and cabbage to the pan that the potatoes were in and saute for 3 minutes.

Add the marinade to the pan or wok with the vegetables and saute for an additional 3-5 minutes.

Serve the salmon & potatoes (make sure potatoes are tender) over the vegetables.