Miso glazed salmon with bang bang cauliflower

Instructions
These directions are written to serve two. Adjust as necessary.

Bang bang cauliflower Preheat the oven to 400degF (200degC). Line a baking tray with parchment paper, and whisk together olive oil, Sriracha Sauce, Lime Juice, Garlic Powder Salt & Black Pepper in a small bowl until well combined.

Place the cauliflower on an oiled baking tray, drizzle on chili sauce and toss until fully coated. Spread into an even layer before roasting for 30 minutes until its edges start to turn golden-brown.

Miso Glazed Salmon
While your cauliflower is roasting, make Miso Glazed Salmon by mixing miso paste, tamari soy sauce and lime juice in a small bowl. Then coat each salmon fillet in this miso-tamari-lime glaze before placing into an ovenproof dish for baking.

Arrange the salmon on a parchment-lined baking tray and brush on the miso mixture to cover.

Bake cauliflower for 8-12 minutes in an oiled baking dish, adding one inch (2.5 cm). For an opaque, slightly underdone finish, bake 1-inch thick fillets for 8-9 minutes; leave in for 11-12 if you prefer your salmon well done.

To serve, mix together mayonnaise, Greek yogurt, Sriracha sauce, lime juice, salt and black pepper until well mixed.

Place the salmon fillet on a plate along with Bang bang cauliflower and drizzle the mayonnaise sauce over both items before garnishing the entire dish with slices of scallion and sesame seeds for extra flair.

Air fryer method of Bang bang cauliflower
Begin by following Step 1 in your recipe.Place one third of cauliflower florets in an even layer in an air fryer basket and fry at 360degF (180degC) for 12 minutes while tossing every hour or so. Repeat with remaining cauliflower.