Ingredients
1/4 cup white miso
2 tablespoons Dijon mustard
1 teaspoon Sriracha or sambal oelek (optional)
4 (6-ounce) skin-on or skinless salmon fillets
Salt
2 tablespoons sesame seeds (any color)
2 tablespoons neutral oil
1 pound green cabbage, cored and cut into 1-inch pieces, leaves separated
Directions
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.
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.
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.)
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.