- Ingredients: 2 tablespoon dijon mustard, 1 tablespoon honey, 2 teaspoon soy sauce, 1 teaspoon berbere, 1 taplespoon white miso paste, 2 tablespoon extra-virgin olive oil, salt & pepper to taste, 4-6 ounce grade a salmon fillets, skin on, 3-4 tablespoon unsalted butter, 2 tablespoon vegetable oil, miso broth recipe follows, radicchio bulgur salad and recipe follows.

- Ingredients for the bulgur salad: 1 cup incooked bulgur, 1 radicchio quarted, 1 red onion quartered, 4 garlic cloves, peedled, 1 jalapeño sliced in a half lengthwise, 1 grapefruit supremed, 1 orange supremed, 1 teaspoon fish sauce, 1/4 cup extra-vrigin olive oil, 2 limes squeezed, 1/4 cup chopped dried fruit, 1/2 cup mixed soft herbs (the basil, cilantro, parsley).

- Ingredients for miso broth: 2 pounds salmon bones, 2 yellow onions, peeled and cut in half, 2 leeks, cut in half and cleaned, 2 medium carrots, peeled and cut into chunks, 1 garlic head, sliced and half legthwise, 2 teaspoon whole black pepper, 2 fresh bay leaves, 1/2 cup white miso and salt.

- Method:

• Preheat the oven to 425°. In a small bowl combine the mustard, honey, soy sauce, berbere, miso, olive oil and salt & pepper. Preheat the vegetable oil in a large skillet over medium high heat.
• Season salmon with salt and pepper and transfer to skillet, skin side down. Cook for 6 minutes, then gently flip and glaze with the mustrad honey mixture.
• Transfer fer the skillet to the oven and cook for another 3 minutes, our until salmon is just cooked through.

BULGUR SALAD:

• Soak bulgur for 20-30 minutes in water until fluffed and softened. Darin.
• In a saucepa bring 2 cups of water up to a boil. Season to taste with salt and stir in the bulgur. Remove from heat and allow it to stand for 25 minutes. Drain and set aside.
• Preheat a grill or grill pan over medium high heat. Toss the radicchio, red onion and jalapeño lightly with vegetable oil and season well with salt. Transfer to the grill and cook until evenly charred. Remove from heat and let cool.
• Once cool enough to handle, cut the red onion and radicchio into bite sized pieces and the jalapeñp into a samll dice.
• In a mixing bowl, gently toss together the bulgur, charred, vegetables, citrus, fish sauce, lime juice, olive oil, dried fruit and soft herbs until evenly combined. Season with salt and pepper.

MISO SALMON BROTH:

• Place all the ingredients, besides the miso, in a heavy bottomed stock pot. Cover with 10 cups of cold water and bring to a gentle simmer. Once simmering, reduce heat to low, so only a few bubbles are coming uo to the surface of the strock. Cook for 45 minutes, skimming off any impurities as they rise.
• After 45 minutes, strain the stock through a fine mesh sieve. Transfer back into a sockpot and whisk in miso. Bring to a simmer and cook for another 15 minutes, Season to taste with salt.

TO SERVE: Divide the bulgur salad into large shallow bowls. Place salmon on top. Gently pour 1 cup of the broth down the side of each bowl.