Sticky Miso Salmon Bowl

4 servings

50 min

Broiled salmon glazed with miso, honey and grapefruit over buttered scallion rice, served with kimchi and fresh toppings.

prepPreheat broiler to high; position rack 5 inches from heat source
400 g sushi rice	Rinse rice until water runs clear	Cook rice, covered, 18 min over medium-high, then low		Steam rice covered 10 min, then fluff with scallions, butter & pepper	Serve salmon over rice with kimchi, chile crisp, nori & vegetables
540 ml cool water
3 tablespoons white miso	Whisk miso, honey, oil, ginger & grapefruit zest & juice	Season salmon with salt, toss in glaze, marinate at room temperature	Broil salmon with glaze on tray, 5–7 min until glossy & charred
2 tablespoons honey
1 tablespoon vegetable oil
1 tablespoon freshly grated ginger
2 teaspoons fresh grapefruit zest plus 1 tablespoon juice
4 (6- to 8-ounce / 170–225 g) skinless salmon fillets, patted dry
Salt and pepper
4 scallions, thinly sliced
1 tablespoon unsalted butter, cubed

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