• Adjust rack to top position and preheat oven to 450 degrees. Wash and dry produce. • Halve, peel, and thinly slice onion. Roughly chop spinach. Roughly chop cilantro.

• In a small pot, combine bulgur, 1 cup water (2 cups for 4 servings), and a pinch of salt. Bring to a boil, then cover and reduce heat to low. Cook until water has absorbed and bulgur is tender, 12-15 minutes. • Keep covered off heat until ready to serve.

• While bulgur cooks, heat a drizzle of oil in a medium, preferably nonstick, pan over medium heat. Add onion; cook, stirring occasionally, until browned and softened, 8-10 minutes. • Reduce heat to medium low and add miso sauce concentrate, ¼ cup water, and 1 tsp sugar (½ cup water and 2 tsp sugar for 4 servings). Cook until caramelized and jammy, 2-3 minutes more. • Turn off heat; stir in half the ponzu. Season with salt and pepper.

• Meanwhile, pat salmon* dry with paper towels; season all over with salt and pepper. • Place salmon on a lightly oiled baking sheet. Spread with half the garlic-ginger scallion paste and roast on top rack until salmon is cooked through, 8-10 minutes.

• Drain any excess water from bulgur if necessary; fluff with a fork. • Stir in chopped spinach and remaining garlic-ginger scallion paste until spinach has wilted and bulgur is coated. (TIP: Return pot to heat if spinach doesn’t wilt from residual heat.) Season with salt and pepper.

• Divide bulgur between shallow bowls. Top with salmon and drizzle with remaining ponzu. Top with miso onion. Garnish with cilantro and serve. ***Fish is fully cooked when internal temperature reaches 145°.***