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Sticky miso salmon bowl

Ingredients

• rice
• 3 tablespoons white miso
• 2 tablespoons honey
• 1 tablespoon vegetable oil
• 2 teaspoons fresh grapefruit zest, plus 1 tablespoon juice
• 4 (6- to 8-ounce) salmon fillets, patted dry
• 4 scallions, thinly sliced
• 1 tablespoon unsalted butter, cubed

Toppings

Any of the following

• toasted nori sheets
• sliced cucumber
• avocado
• sesame seeds
• edamame

Directions

1. Cook the rice
2. While the rice is cooking, whisk the miso, honey, oil, 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.
3. Using tongs, arrange the salmon on a parchment-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.) Convection bake the salmon until glossy and charred in most spots, about 8-9 minutes.
4. Uncover the rice and add the scallions and butter. Fluff the rice with a rubber spatula until each grain is coated.
5. Serve the salmon over the rice and add any of the toppings you desire.

Reference

• https://cooking.nytimes.com/recipes/1025510-sticky-miso-salmon-bowl