Caramelized Sockeye Salmon and Millet Bowl

Tender sockeye salmon paired with taro root and beetroot and millet, finished with parsley and a hit of chili flakes. 1. Pat the sockeye salmon dry and season with sea salt, chili flakes. 2. Heat sesame oil in a heavy pan and roast the sockeye salmon until it develops a deep golden crust, about 23 minutes. 3. Add taro root and beetroot to the pan and cook until just tender, stirring in parsley for fragrance. 4. Cook the millet separately according to type until tender, then combine with the pan juices. 5. Rest briefly, taste, and adjust seasoning before serving hot.