1 bunch broccolini sliced lengthwise to make them extra thin (you can easily substitute broccoli crowns, cauliflower or asparagus)
4 scallions thinly sliced
1 Fresno chili thinly sliced (optional -- this adds a nice kick of flavor)
Instructions
In a small bowl whisk together the garlic, shallot, lime juice, soy sauce, miso, honey and 1 tablespoon of olive oil.
Season the salmon fillets with salt and pepper. Place the fillets in a large ziplock bag and add half of marinade. Seal bag, removing as much air as possible, give a little shake to distribute the marinade, and let the salmon sit for 30-60 minutes. Reserve remaining marinade -- be sure to not throw it out!
Preheat broiler.
Toss the broccolini with remaining olive oil on a rimmed baking sheet. Broil until lightly charred, about 5 minutes.
Remove salmon from marinade and place on top of the broccolini.
Spoon 1/2 of the remaining marinade over and place back under the broiler until the salmon is charred around edges, about 6 minutes.
Spoon the rest of the marinade over the top and add the sliced scallions and sliced Fresno chili.
Broil, about 2 minutes more until the salmon is charred and medium at thickest part.
Let rest for a few minutes before serving.
Notes
Lightly adapted from Bon Appetit and What's Gaby Cooking