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    Salmon fillets (8 oz ea);
          - skinned, 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 2 to 3 rinses.

 Drain the rice and transfer to a small or medium saucepan that has
 a tight-fitting lid. Pour in 2-1/4 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" 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.

 Recipe by Andy Baraghani

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

 Uncle Dirty Dave's Archives

MMMMM