Miso to you might mean that tub of tofu soup that comes with the sushi delivery. But it's more than just an afterthought in a paper bag. It's a key Japanese seasoning, providing a salty, unique flavor to many a dish. It brings that and more to this sauce, along with the sweetness of honey and the spice of Sriracha, not to mention the delightful flavors of ponzu. The miso also delivers its unique “miso-ness” when roasted with the broccoli. After this meal, you'll be saying “me too” whenever there's miso to be had. (Our worst pun yet!)
Toss broccoli florets with sesame oil, half the miso paste (reserve remaining for sauce), 1 Tbsp. olive oil, and ½ tsp. salt on prepared baking sheet. Massage oil into broccoli.
Spread into a single layer and roast in hot oven until lightly browned, 14-16 minutes.
While broccoli roasts, prepare ingredients.
Prepare the Ingredients
Trim and thinly slice green onions.
Pat salmon fillets dry, and season flesh side with ¼ tsp. salt and a pinch of pepper.
Make the Sauce
Combine ponzu sauce, honey, remaining miso paste, Sriracha (to taste), half the green onions (reserve remaining for garnish), garlic, 1 tsp. olive oil, and a pinch of salt and pepper in a mixing bowl. Stir until miso paste is dissolved.
Cook the Salmon
Place a medium non-stick pan over medium heat and add 2 tsp. olive oil. Add salmon, skin side up, to hot pan. Cook undisturbed until browned, 4-6 minutes.
Flip and cook until firm and salmon reaches a minimum internal temperature of 145 degrees, 4-6 minutes.
Remove from burner.
Finish the Dish
Plate dish as pictured on front of card, serving sauce with salmon and garnishing with remaining green onions. Bon appétit!