Here, pastry chef Paola Velez mixes green sofrito with garlic, shiro miso, butter, and lemon for a deeply flavorful sheet-pan salmon dinner, a riff on this recipe
from former Food & Wine Senior Test Kitchen Editor Kay Chun. Brining the salmon before cooking it seasons the fish and prevents it from drying out. Velez likes to serve this dish with chofán, a fried rice dish popularized by Chinese immigrants in the Dominican Republic. The salmon would also be fantastic served on top of your favorite fresh or leftover fried rice or rice pilaf.