1
In a container or zip-top bag, combine the vinegar, mirin, parsley, garlic and salmon. Marinate for 4-6 hours.
2
Preheat the oven to 400°F.
3
Place the scallions in a bowl, cover with soy sauce, and marinate for 20 minutes.
4
On one or two baking sheets, toss the turnips and potatoes with the olive oil and a big pinch of salt and pepper. Roast until crisp-tender, 15-20 minutes. Remove from the oven and toss with the thyme, chives and lemon juice on the baking sheet.
5
Remove the salmon from the marinade, discarding excess marinade, and place on a baking sheet, along with the marinated scallions. Roast for 12-15 minutes, until cooked through.
6
Add all of the ginger-miso sauce ingredients except the oil to a blender and purée until smooth. With the motor running, drizzle in the oil until emulsified. Season to taste.
7
To serve, divide the salmon fillets and vegetables between plates. Top with ginger-miso sauce.