Sticky Miso Salmon Bowl
, 50 min, 4 servings
Broiled salmon glazed with miso, honey and grapefruit over buttered scallion rice, topped with kimchi, nori or fresh vegetables.
| 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) | |||||||
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