Miso mustard roasted salmon & broccoli

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Step 1

Heat the oven to 425 degrees. In a small bowl, stir together the miso, mustard and Sriracha (if using). Season the salmon all over lightly with salt, then set on a plate, skin side down. Coat the tops with about 2 tablespoons of the miso-mustard mixture (reserve the rest), then cover with the sesame seeds; set aside.

Step 2

Heat the oil in a large, oven-safe skillet over medium-high. Add the cabbage and cook, undisturbed, until charred underneath, 3 to 4 minutes. Season with salt, stir, then spread into an even layer.

Step 3

Add the salmon on top of the cabbage, skin side down. Roast until the salmon is cooked through, 8 to 12 minutes. (The salmon is done when a knife slides through it easily and the fish flakes, or when an instant-read thermometer reaches 120 degrees.)

Step 4

Meanwhile, thin the remaining miso-mustard mixture with about 2 tablespoons of water until pourable. Serve the salmon and cabbage with a drizzle of the miso-mustard dressing.