- Preheat oven to 230°C (450°F). Make the marinade: Peel garlic and finely grate it into a small bowl. Peel ginger and finely grate it into the bowl with the garlic. Add the miso, extra-virgin olive oil, and mirin and whisk well. Place the Bakkafrost Salmon portions in a small baking dish. Pour the marinade over the fish, making sure it is well covered. Cover the dish and refrigerate for at least 1 hour.
- Put broccoli florets in a large bowl. Drizzle with extra-virgin olive oil, season with sea salt, and toss well. Spread the broccoli on a foil-lined sheet pan and roast in the preheated oven until slightly caramelized around the edges, about 15 minutes.
- Bring the water to a boil in a small saucepan. Add the fonio and give it a stir. Reduce the heat to low, cover, and let the fonio simmer for about 1 minute. Remove from the heat, cover, and let sit about 4 minutes.
- When the broccoli is done, transfer it to a cutting board and let cool slightly. Roughly chop florets into smaller pieces. Check on the fonio and allow it to set and fluff up if needed. Transfer the broccoli to a large bowl and stir in the toasted almonds.
- Stir the fonio until it's nice and fluffy. Stir the warm fonio into the bowl with the broccoli and mix well. Season with sea salt. Keep warm.
- Transfer the salmon fillets to a foil-lined baking sheet. Set the oven to broil and cook the salmon on the top rack of the oven until it is well caramelized and beginning to crisp, 3-5 minutes, depending on the thickness of the salmon. Thinly slice scallion on the diagonal.
- Check to see that the salmon is done. Remove from the oven or add time as needed.
Spoon a generous amount of the fonio mixture on the plates. Put the salmon on top. Garnish with scallion slices, sprinkle with gochugaru, and drizzle with extra-virgin olive oil.