Miso Butter Salmon Bowl

• Jasmine Rice(160 g)
• Salt(1 tsp)
• Salmon(300 g)
• Black pepper(½ tsp)optional
• Bok Choy(1½)
• Cucumber(½)
• Green Onions(2)optional
• Butter(20 g)
• Miso paste(25 g)
• Soy sauce(1½ tbsp)
• Mirin(1½ tbsp)
• Honey(½ tbsp)
• Ginger(10 g)
• Garlic(1 clove)
• Sesame oil(½ tbsp)
• Rapeseed Oil(½ tbsp)
• Sesame seeds(6 g)optional
• Lime(1)optional

Method

1. 1

   Rinse {Jasmine Rice} briefly. Add to a saucepan with {Water} and {Salt}. Bring to a boil, then cover and cook on low until the water is absorbed.

   ~12 min

2. 2

   While the rice cooks, grate {Ginger}, finely chop {Garlic}, thinly slice {Cucumber}, and slice {Spring Onion}. Cut {Bok Choy} lengthways into quarters so it stays in chunky pieces.

   ~8 min

3. 3

   Season {Salmon} all over with {Black pepper}. Heat {Vegetable oil} in a large nonstick frying pan over medium-high heat. Add the salmon and cook until well browned on the first side.

   ~4 min

4. 4

   Flip the salmon. Push it to one side. Add {Bok Choy} to the pan, drizzle with {Sesame oil}, and cook until the leaves wilt and the stems are glossy-crisp. Transfer the salmon and bok choy to a plate.

   ~4 min

5. 5

   Lower heat to medium. Add {Butter} to the same pan. Once foaming, stir in {Miso paste}, {Honey}, {Soy sauce}, {Mirin}, {Ginger}, and {Garlic}. Let it bubble, stirring, until caramel-brown and clingy.

   ~3 min

6. 6

   Return the salmon to the pan and spoon the glaze over it until the surface is glossy. Squeeze in juice from {Lime}. Rest off the heat so the glaze sets slightly.

   ~2 min

7. 7

   Fluff the rice, then divide {Jasmine Rice} between bowls. Top with salmon, bok choy, and {Cucumber}. Spoon pan glaze over everything and finish with {Spring Onion} and {Sesame seeds}.

   ~2 min