Ingredients:

  • 1 pound cauliflower, cut into florets

  • 4 Tbsp. avocado or grapeseed oil, divided

  • 1 cup mayonnaise, preferably Kewpie brand

  • 1 Tbsp. soy sauce

  • 4 - 4 ounce skin on filets of salmon, pin bones removed

  • Salt and freshly ground black pepper

  • Misoyaki spice blend

  • 2 Tbsp. cold unsalted butter

  • Juice of one lemon

*Click on the spice(s) for more suggested uses

Directions:

  • Preheat oven to 400 degrees.

  • In a large mixing bowl, toss the cauliflower with 2 Tbsp. cooking oil and season with salt, pepper and 1 tsp. Misoyaki spice blend, place on a baking sheet and roast in oven for 20 minutes.

  • Mix mayonnaise and soy sauce, set aside.

  • Warm a large nonstick skillet over medium-high heat and season the flesh of the salmon lightly with salt and pepper. Liberally dust with

    Misoyaki spice blend but do not season the skin.

  • Add the remaining 2 Tbsp. cooking oil to the preheated pan, place the salmon filets into the pan, skin side down and sear for one minute, undisturbed.

  • Place the entire pan into the preheated oven and roast for 3 minutes.

  • Remove the pan from the oven and return to the stove top over low heat, add the cold butter to the pan. The butter will foam and sputter.

  • Baste the salmon with the browned butter for 30 - 45 seconds.

  • Remove the pan from the heat and squeeze the lemon over the fish.

  • Serve the salmon with the soy-mayonnaise, roasted cauliflower, lemon wedges and a final dusting of Misoyaki spice blend.