Subj : 100 Easy Dinners - 54
To   : All
From : Dave Drum
Date : Tue Dec 03 2024 05:32 pm

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 2ΒΌ 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

 Uncle Dirty Dave's Archives

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