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Sticky Miso Salmon Bowl
By Andy Baraghani · cooking.nytimes.com
4 servings
50 min
Broiled salmon glazed with miso, honey and grapefruit over buttered scallion rice, served with kimchi and fresh toppings.
| prepPlace oven rack 5 inches from broiler; set broiler to high | ||||
| 2 cups / 400 g sushi rice | Rinse rice until water runs clear | Bring rice & water to boil, cover, simmer 18 min | Remove rice from heat, steam covered 10 min | Stir scallions & butter into rice, season & fluff |
| 2 1/4 cups / 540 ml cool water | ||||
| 3 tablespoons white miso | Whisk miso, honey, oil, ginger & grapefruit | Season salmon, toss in glaze, marinate | Broil salmon 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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