• Combine the glaze ingredients: whisk together the white miso paste, grated ginger, garlic, mirin, shallot, honey, soy sauce, chili crisp and sesame oil.
• Place the salmon pieces in a shallow oven safe dish( you may line it with a parchment paper). Set aside about 2 tablespoons of the marinade in a separate bowl for the final glaze, then brush the rest over the salmon. Marinate in the fridge for 30 minutes to 1 hour. While the salmon marinates roast the brussels sprouts, recipe follows.
• Preheat the oven to the broiler setting. Place the rack 5 to 6 inches below the broiler. Broil for 8 to 10 minutes, depending on the thickness of the fillets. The tops should be slightly charred, and the inside just cooked through. While the salmon is still hot, brush it with the reserved glaze for an extra flavor. Sprinkle with toasted sesame seeds.
• Serve with suggested recipes above.

Parm Roasted Brussels Sprouts

• Preheat the oven to 375 ℉.
• Trim and cut the Brussels sprouts in half if they're large.
• Coat the sprouts with olive oil, sea salt and black pepper. Place therm on a parchment lined baking sheet. Roast the sprouts for about 12 minutes.
• After 12 minutes or when the sprouts look soft and brown around the edges, remove the tray from the oven and sprinkle parmesan cheese all over the Brussels sprouts.
• Place it back in the oven. Roast for another 5-7 minutes until the cheese has melted and turns slightly golden. Keep a watchful eye one the cheesy sprouts as they go from perfectly golden to char/ burned very quickly. Remove from the oven and serve.