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 use in Step 5.

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.