Mince chives. Mince garlic. Hold romaine head at root end and chop coarsely. Halve grape tomatoes. Rinse salmon, pat dry, and season both sides with 1/4 tsp. salt and 1/4 tsp. pepper.

Heat a medium non-stick pan over medium-high heat. Add 1 tsp. olive oil and salmon to hot pan and cook 2 minutes on one side, or until browned. Remove salmon to a plate, seared side up (salmon will finish cooking later). Reserve pan (no need to wipe clean).

Return pan used to sear salmon to medium-high heat. Add half the garlic, half the chives, half the miso, and 1/3 cup water to hot pan and whisk to combine. Bring to a boil, reduce to a simmer, and return salmon to pan, seared-side up. Cook 4-9 minutes, or until firm and salmon reaches a minimum internal temperature of 145 degrees. Cooking times may vary due to thickness of fillets.

Transfer salmon to plate and return pan to high heat. Continue cooking braising liquid in pan 1-3 minutes, or until thick enough to coat back of a spoon. Remove from burner and whisk in butter.

While sauce reduces, combine remaining garlic, remaining miso, half the honey, vinegar, mayonnaise, 1/4 tsp. salt and 1 1/2 Tbsp. olive oil in a medium mixing bowl. Add romaine and toss to combine. Taste, and if you prefer more sweetness add remaining honey.

Place salmon on a plate and pool butter sauce in front. Arrange salad next to salmon and top with grape tomatoes. Garnish salmon with remaining chives.