INGREDIENTS
3 tbsp
miso
1 1/2 tbsp
rice vinegar
2 tbsp
maple syrup
1/4 tsp
sesame oil
1/4 tsp
freshly grated ginger
4
fillets of salmon
Kosher salt
Freshly ground black pepper
1 tbsp
olive oil
1 tbsp
unsalted butter
3 cups
chopped Swiss chard and/or baby kale leaves
1 tbsp
sesame seeds
2
scallions, sliced