NYT - Andy Baraghani
4 servings
Miso salmon is an easy meal for any night of the week, but it’s taken to another level here with the addition of grapefruit and honey. Combining the zest and juice from the grapefruit with honey, miso, and ginger gives the fish a sticky-tangy finish when broiled. The sushi rice, enriched with butter and scallions, makes a comforting counterpart for an elegant weeknight dinner.
2 cups sushi rice
3 Tbsp. white miso
2 Tbsp. honey
1 Tbsp. vegetable oil
1 Tbsp. freshly grated ginger
2 tsp. fresh grapefruit zest plus 1 Tbsp. juice
4 (6- to 8-oz.) skinless salmon fillets, patted dry
Salt and pepper
4 scallions, thinly sliced
1 Tbsp. unsalted butter, cubed
Any combination of kimchi, chile crisp, toasted nori sheets, and 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 to loosen the starch. Pour off as much water as possible and repeat until the water runs slightly clearer, 2 to 3 more rinses.
Drain the rice and transfer to a small or medium saucepan with a tight-fitting lid. Add 2¼ cups cool water and bring to a boil over medium-high. Stir once to prevent sticking, then cover and reduce heat to low. Cook without lifting the lid for 18 minutes.
While the rice cooks, position a rack about 5 inches from the broiler and set the broiler to high. Whisk together the miso, honey, oil, ginger, and grapefruit zest and juice in a large bowl. Season the salmon lightly with salt, add to the bowl, and gently toss to coat. Let marinate at room temperature until the rice finishes cooking.
Remove the rice from heat and let it steam, covered, for 10 minutes while you cook the salmon.
Arrange the salmon on a foil-lined rimmed sheet tray, leaving the marinade on the fish and spreading any excess on top. Broil until glossy and charred in most spots, about 5 minutes for medium-rare or 7 minutes for medium, depending on your preference.
Uncover the rice and add the scallions and butter. Season with salt and several grinds of pepper. Fluff with a rubber spatula until each grain is coated. Serve the salmon over the rice with your choice of toppings.
https://cooking.nytimes.com/recipes/1025510-sticky-miso-salmon-bowl