Spicy Miso Salmon With Broccoli-Rice

I first learned about miso, a Japanese seasoning made from fermented soya bean paste, when I discovered one of chef Nobu Matsuhisa’s books while working in the Monneaux kitchen. And although in those days miso was almost impossible to find locally, I was nevertheless an instant Nobu fan. I could not have imagined – never in my wildest dreams – that one day my own restaurant would be one of the two signature restaurants, the other being NOBU, at the One&Only hotel in Cape Town. But here