Miso maple glazed salmon

Mix the miso, seasoned rice vinegar, hot sauce and maple syrup until smooth (a whisk takes seconds).

Brush a little vegetable oil in a cold broiler-safe saute pan, lay the salmon skin side down and heat on medium to sear from the bottom; the skin is meant to stick.

As soon as the skin sizzles, turn off the heat and paint the glaze on top, a couple of tablespoons or whatever covers it, little on the sides.

Broil on high about 7 inches from the heat, about 8 minutes, until just cooked through and lightly browned on top.

Slide a spatula between flesh and skin to lift the fillet off, leaving the skin stuck to the pan; serve with asparagus and lemon.