Miso glazed salmon with corn and asparagus succotash

Combine the soy sauce, sesame oil, rice vinegar, honey and white miso and puree with an immersion blender until smooth.

Reserve about half the glaze for saucing later, then brush the rest generously onto the salmon and set the tray aside to cure briefly.

Zip the kernels off four ears of corn.

Cut the woody ends off the asparagus and cut the spears into three quarter inch coins.

Cut the scallions into coins about the same thickness, and give the broccolini the same treatment, cutting the florets small.

Toss the vegetables with olive oil, salt and black pepper.

Spread them on a ripping hot sheet tray from the 450F oven and roast about 15 to 20 minutes.

When the veg still needs about 10 more minutes, add the salmon on the top rack and roast at 450 to about medium, 135F, for eight to 10 minutes until the glaze has reduced to a sticky glaze.

Plate the succotash on a warmed plate, lay on a six ounce piece of salmon and finish with the reserved glaze thinned with a tablespoon each of olive oil and rice vinegar.