Sticky Miso Salmon Bowl

50 min4 servings

Broiled salmon glazed with miso, honey and grapefruit over buttered scallion rice, topped with kimchi, nori or fresh vegetables.

Adjust▾

🌐Translate

⋯

prepPlace oven rack 5 inches from broiler and set to high
400 g sushi rice	Rinse rice 3 times until water clears	Cook rice with water, covered, 18 min	Steam rice covered 10 min			Fluff rice with scallions, butter & pepper	Serve salmon over rice with toppings
530 ml cool water
3 tablespoons white miso	Whisk miso, honey, oil, ginger & zest	Add grapefruit juice to glaze	Season salmon with salt, toss in glaze	Marinate salmon at room temperature	Broil salmon on foil tray 5–7 min
2 tablespoons honey
1 tablespoon vegetable oil
1 tablespoon freshly grated ginger
2 teaspoons fresh grapefruit zest plus 15 ml juice
4 (6- to 8-ounce / 170–225 g) skinless salmon fillets, patted dry
Salt and pepper
4 scallions, thinly sliced
15 g unsalted butter, cubed
Kimchi, for serving (optional)
Chile crisp, for serving (optional)
Toasted nori sheets, sliced cucumber, avocado or radish, for serving (optional)

🌐Translate

⋯More

read left to right — each column combines what's behind it.

Any recipe can look like this.

Paste a recipe, a link, or a photo of a cookbook page — get back the whole thing in one look.