Sticky miso salmon bowl. Recipe in the description!

Ingredients

• 12 oz Salmon Fillet (skin removed, cut into two equal portions)
• 1 cup White Short-Grain Rice (rinsed until water runs clear)
• 2 Tbsp Unsalted Butter (softened, cut into small pieces)
• 3 stalks Scallions (thinly sliced, white and green parts separated)
• 2 Tbsp White Miso Paste (smooth, room temperature)
• 1 medium Grapefruit (juiced (about 3 Tbsp))
• 1 Tbsp Soy Sauce (low‑sodium)
• 1 Tbsp Honey (can substitute maple syrup)
• 1 tsp Fresh Ginger (finely grated)
• 1 clove Garlic (minced)
• ¼ cup Pickled Vegetables (e.g., pickled cucumber, kimchi, or radish)
• 1 tsp Sesame Seeds (toasted, for garnish)

Instructions

1. Rinse the Rice

   Place 1 cup of short‑grain rice in a fine mesh sieve and rinse under cold running water until the water runs clear.

   Time: PT2M

2. Cook the Buttered Scallion Rice

   In a small saucepan combine the rinsed rice, 1¼ cups water, 2 Tbsp softened butter, a pinch of salt, and half of the sliced scallion whites. Bring to a boil, then reduce heat, cover, and simmer for 12 minutes. Remove from heat and let sit, covered, for 2 minutes before fluffing.

   Time: PT14M

   Temperature: 212°F

3. Prepare the Miso‑Grapefruit Marinade

   In a mixing bowl whisk together 2 Tbsp white miso, 3 Tbsp freshly squeezed grapefruit juice, 1 Tbsp soy sauce, 1 Tbsp honey, 1 tsp grated ginger, and 1 minced garlic clove until smooth.

   Time: PT5M

4. Marinate the Salmon

   Place the two salmon fillets in a shallow dish, pour the glaze over them, and turn to coat evenly. Let the salmon sit at room temperature for 10 minutes.

   Time: PT10M

5. Broil the Salmon

   While the salmon marinates, preheat the oven’s broiler on high and line a baking sheet with foil. Place the salmon skin‑side down on the sheet and broil for 8 minutes, or until the surface is sticky, glossy, and just beginning to caramelize.

   Time: PT8M

   Temperature: Broil (high)

6. Slice Remaining Scallions

   Thinly slice the remaining scallion greens and the white parts that were not used in the rice.

   Time: PT2M

7. Assemble the Bowls

   Divide the buttery scallion rice between two bowls. Top each with a broiled salmon fillet, drizzle any leftover glaze from the pan, sprinkle sliced scallions and toasted sesame seeds, and serve with a side of pickled vegetables.

   Time: PT3M

Nutrition Facts

Calories

670

Protein

35g

Carbohydrates

70g

Fat

25g

Fiber

2g