The tastiest holiday showstopper takes 30 minutes. Really.
3 tablespoons finely chopped cilantro or dillHeat the oven to 425 degrees. Line a half-sheet pan with parchment paper.
Mix the mayonnaise, mustard, miso and honey until smooth. Put the salmon on the prepared pan and sprinkle evenly with salt and then the ancho chile. Spread the miso mixture on top to evenly coat. Roast until medium-rare, 15 to 20 minutes. A thin-bladed knife inserted into the thickest part should slide through with a little resistance. After you remove the knife, touch the flat side to the skin above your lip; it should feel warm. Sprinkle with the cilantro and serve warm with lime wedges.The miso sauce can be refrigerated in an airtight container for up to 3 days before spreading on the fish.
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