Miso-Butter Salmon with Ginger Rice
Ingredients
- 4 fillets (6 oz each)salmon fillets (skin-on)
- 3 tablespoonwhite miso paste
- 2 tablespoonbutter
- 1 tablespoonsoy sauce
- 1 teaspoonrice vinegar
- 2 tablespoonfresh ginger
- 1½ cupshort-grain white rice
- 2½ cupwater
- ·salt
- 4scallion
- 1 tablespoonsesame seeds
Prep
- 01
Mince 2 tablespoons fresh ginger.
- 02
Slice 4 scallions on a slight angle into 1-inch pieces.
- 03
Pat 4 salmon fillets dry with paper towels.
Method
- 01
In a small bowl, whisk together white miso, 1 tablespoon softened butter, soy sauce, and rice vinegar until smooth. Set aside.
- 02
Bring 2 1/2 cups water to a boil in a medium pot. Add rice and 1/2 teaspoon salt. Stir once, then reduce heat to low, cover, and simmer for 18 minutes until water is absorbed.
- 03
While rice cooks, heat 1 tablespoon butter in a large skillet over medium-high heat. Once foaming, lay salmon skin-side up and cook for 4 minutes without moving.
- 04
Flip salmon gently skin-side down. Spread the miso-butter mixture evenly over each fillet. Cook for 3 to 4 minutes more until the glaze is bubbling and salmon is cooked through (it should flake easily with a fork).
- 05
Remove skillet from heat. Fluff rice with a fork and divide among four bowls. Top each with a salmon fillet and all the pan juices. Scatter scallions and sesame seeds over the top and serve immediately.
Spice Tips
For subtle heat, add 1/4 teaspoon white pepper to the miso mixture or a dash of sriracha drizzled over the finished bowl. A pinch of red pepper flakes scattered on top adds gentle spice without overpowering the delicate salmon.
Make-ahead: prepare the miso-butter mixture up to 2 hours ahead and refrigerate. Bring to room temperature before cooking. If your salmon fillets are thicker than 1 inch, add 1 to 2 minutes to the final cook time. Leftovers keep refrigerated for up to 2 days.