So what's the deal with miso? Readily known as the base flavor for the popular Japanese soup, miso is a thick paste made with fermented soybeans and barley or rice malt. It's used heavily in Japanese sauces and soups because the salty, tangy flavor adds depth and complexity to a wide variety of dishes. I add miso to salad dressings, marinades and glazes because it's a one-stop-shop for tons of flavor. Typically, the type of grain used determines how dark the miso is and, the darker the color, the more intense the flavor. If you're a bit shy at first, opt for the white or yellow miso. If you're ready to knock it out of the park, use the brown miso (often made with barley malt). When shopping, look for miso with the other Asian ingredients or in the produce section of the grocery store. Any variety is amazing on the salmon below. I blended tangy miso with sweet honey, mirin, salty soy sauce and refreshing orange juice. The glaze caramelizes on the salmon as it bakes in the oven (I add the glaze in two steps so it truly sticks to the salmon).

Preheat the oven to 400 degrees. Spray a shallow roasting pan with cooking spray.

Arrange the salmon in the pan and season with salt and pepper.

In a small bowl, whisk together the miso, honey, orange juice, soy sauce and mirin. Pour half of the mixture over the salmon.

Roast 5 minutes. Pour the remaining miso mixture over the salmon and roast 5-7 more minutes, until the salmon is fork-tender. Serve the salmon with miso sauce from the roasting pan spooned over top. Garnish with chives.