Miso-Glazed Salmon with Blistered Green Beans

In a small bowl, whisk together 2 TBSP white miso paste, 2 TBSP mirin, 1 TBSP sake, 1 TBSP low-sodium soy sauce, 1 TBSP light brown sugar, 1 tsp grated fresh ginger, 1 minced garlic clove, and 1 tsp toasted sesame oil until smooth.

Pat 2 raw salmon fillets dry with paper towels (do not wash). Place the salmon in a shallow dish, coat with 2/3 of the miso glaze mixture (reserve the remaining 1/3 for brushing later), and let marinate at room temperature for 20 minutes.

While the salmon marinates, wash and trim the ends of 8 oz fresh green beans. Toss them in a bowl with 1 TBSP neutral cooking oil, 1 minced garlic clove, and a pinch of salt and black pepper. Finely slice 2 scallions and cut 1 fresh lime into wedges.

Heat a large cast-iron skillet over high heat with 1 TBSP neutral cooking oil. Add the green beans in a single layer and cook undisturbed for 3 minutes to achieve a charred, blistered surface. Toss and cook for an additional 3 minutes until tender-crisp. Squeeze the juice of half the lime over the beans, remove from heat, and cover to keep warm.

Preheat your oven's broiler to high and position the oven rack 6 inches below the heating element. Line a baking sheet with aluminum foil and lightly coat with cooking spray.

Remove the salmon from the marinade, gently wiping away excess marinade to prevent burning. Place the fillets skin-side down on the prepared baking sheet. Broil for 4 minutes.

Carefully slide the baking sheet out and brush the reserved 1/3 of the miso glaze evenly over the tops of the fillets. Return to the broiler for 1 to 2 minutes, watching very closely, until the glaze is caramelized, bubbly, and slightly charred at the edges.

Divide the blistered green beans and miso-glazed salmon between two plates. Garnish with 1 tsp toasted sesame seeds and sliced scallions. Serve immediately with the remaining lime wedges.