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1
In a saucepan, cook the miso, chicken stock, mirin, vinegar, ginger and garlic over moderate heat, whisking, until hot, 3 minutes.
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2
Whisk in the soy sauce and move off the heat.
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3
In a large cast-iron skillet, heat 1 tablespoon of the oil.
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4
Season the salmon with salt and piment d'Espelette; add to the skillet and cook over high heat, turning once, until lightly browned, 2 minutes total.
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5
Transfer to a plate.
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6
Working in a well-ventilated kitchen, wipe out the skillet and add the hardwood chips.
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7
Cook the chips over high heat until they start to smoke, 5 minutes.
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8
Place a wire rack over the skillet and set the salmon on it.
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9
Tent the salmon with a large sheet of heavy-duty foil and smoke for 5 minutes, until the salmon is medium within.
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10
Transfer the salmon to a plate.
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11
Meanwhile, in another large skillet, heat the remaining 2 tablespoons of oil.
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12
Add the shiitake and onion and cook over moderately high heat, tossing, until browned in spots and just starting to soften, 4 minutes.
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13
Add the fennel and carrots and cook, tossing, until crisp-tender, 2 minutes.
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14
Add the turnips and spinach and cook, tossing, until the spinach is just wilted, 1 minute.
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15
Season with salt and sprinkle lightly with piment d'Espelette; add 1 tablespoon of the miso dressing and toss well.
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16
Transfer to plates.
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17
Flake the salmon, scatter it over the salad and serve, passing the remaining dressing at the table.
