MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Sticky Miso Salmon Bowl
Categories: Seafood, Herbs, Vegetables, Citrus
Yield: 4 servings

2 c Sushi rice
3 tb White miso
2 tb Honey
1 tb Vegetable oil
1 tb Fresh grated ginger
2 ts Fresh grapefruit zest
+=PLUS=+
1 tb Grapefruit juice
4 (8 oz ea) skinned salmon
- fillets; patted dry
Salt & pepper
4 Scallions; thin sliced
1 tb Unsalted butter; in cubes
Any combination of kimchi,
- chile crisp, toasted nori
- sheets, & sliced cucumber,
- avocado or radish, for
- serving

Put the rice in a medium bowl and fill with cool tap
water. Run your fingers through the rice, gently
swooshing the grains around to loosen the starch. Dump
out as much water as you can and repeat until the water
runs slightly more clear, another two to three rinses.

Drain the rice and transfer to a small or medium
saucepan that has a tight-fitting lid. Pour in 2¼ cups
cool water and bring to a boil over medium-high. Give
the rice a stir to help keep it from sticking to the
bottom of the pot, then cover and decrease heat to low.
Cook without lifting the lid for 18 minutes. (Set your
timer!)

While the rice is cooking, place a rack about 5 inches
from the broiler heat source and set the broiler to
high. Whisk the miso, honey, oil, ginger and grapefruit
zest and juice in a large bowl. Season the salmon
lightly with salt and add to the bowl. Gently toss to
coat. Marinate at room temperature until the timer for
the rice goes off.

Remove the pot of rice from the heat and let steam,
covered, for 10 minutes, while you cook the salmon.

Using tongs, arrange the salmon on a foil-lined rimmed
sheet tray. Make sure to leave the marinade on and
spread any excess on top of the fillets. (This step will
make for better browning.) Broil the salmon until glossy
and charred in most spots, about 5 minutes for
medium-rare or 7 minutes for medium. Your timing will
also depend on whether or not you'd like a little char
on top.

Uncover the rice and add the scallions and butter.
Season with salt and several grinds of pepper. Fluff the
rice with a rubber spatula until each grain is coated.
Serve the salmon over the rice and add any of the
toppings you desire.

By: Andy Baraghani

Yield: 4 servings

RECIPE FROM: https://cooking.nytimes.com

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