Miso Butter Salmon Bowl

Ingredients

• 160 g Jasmine Rice
• 360 ml Water
• 6 g Salt
• 300 g Salmon
• 1 g Black pepper(optional)
• 250 g Bok Choy
• 160 g Cucumber
• 30 g Spring Onion(optional)
• 20 g Butter
• 25 g Miso paste
• 20 ml Soy sauce
• 20 ml Mirin
• 10 ml Honey
• 10 g Ginger
• 1 clove Garlic
• 5 ml Sesame oil
• 10 ml Vegetable oil
• 6 g Sesame seeds(optional)
• 1 Lime(optional)

Method

1. 1

   Cook the rice: rinse Jasmine Rice until the water runs mostly clear. Add to a small pot with Water and Salt. Bring to a boil, cover, reduce to low, and cook until tender. Turn off heat and keep covered.

2. 2

   Make the miso butter glaze: finely grate Ginger and grate Garlic. In a bowl, mix Miso paste, Butter, Soy sauce, Mirin, Honey, Ginger, and Garlic into a smooth paste.

3. 3

   Prep the bowl add-ins: slice Cucumber into half-moons. Slice Bok Choy (separate stems and leaves). Thinly slice Green Onions. Cut Lime into wedges.

4. 4

   Sear the salmon: pat Salmon dry and season with Black pepper. Heat Vegetable oil in a nonstick skillet over medium-high. Add Salmon and cook until well-browned on the first side.

5. 5

   Glaze and finish: reduce heat to medium. Flip Salmon, then add the miso butter glaze to the pan. Spoon the melting glaze over the fillets as it bubbles and turns glossy and caramel-brown. Cook until Salmon is just cooked through.

6. 6

   Quick bok choy: push Salmon to one side. Add Bok Choy stems to the pan with Sesame oil and cook until crisp-tender, then add leaves just to wilt. Build bowls with rice, bok choy, and cucumber. Set Salmon on top, spoon over extra glaze, and finish with Sesame seeds, Green Onions, and Lime.