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

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.