Miso Butter Salmon

• 4 salmon fillets, about 5–6 oz (140–170 g) eachFind substitute
• 2 tbsp white (shiro) misoFind substitute
• 3 tbsp unsalted butter, softenedFind substitute
• 1 tbsp soy sauceFind substitute
• 1 tbsp honeyFind substitute
• 1 tsp toasted sesame oilFind substitute
• 2 cloves garlic, finely gratedFind substitute
• 1 tsp fresh ginger, finely gratedFind substitute
• 1 tbsp rice vinegarFind substitute
• 1 tbsp neutral oil, such as canola or grapeseedFind substitute

Sesame Ginger Rice

• 1½ cups (about 280 g) jasmine riceFind substitute
• 2 cups (480 ml) waterFind substitute
• 1 tbsp soy sauceFind substitute
• 1 tbsp rice vinegarFind substitute
• 1 tbsp toasted sesame oilFind substitute
• 2 tsp fresh ginger, finely gratedFind substitute
• 2 tbsp toasted sesame seedsFind substitute
• 2 scallions, thinly slicedFind substitute

1. 1

   Cook the rice: Rinse the rice under cool water until the water runs mostly clear. Combine the rice and 2 cups water in a saucepan and cook according to package directions.

2. 2

   Season the rice: While the rice is still hot, fluff it with a fork. Gently fold in the soy sauce, rice vinegar, sesame oil, grated ginger, toasted sesame seeds, and half of the sliced scallions. Cover and keep warm.

3. 3

   Make the miso butter: In a small bowl, mix the softened butter, white miso, soy sauce, honey, sesame oil, garlic, ginger, and rice vinegar until smooth and well combined.

4. 4

   Prepare the salmon: Pat the salmon very dry with paper towels. There's no need to add additional salt because the miso and soy sauce are already salty.

5. 5

   Sear the salmon: Heat 1 tbsp neutral oil in a large nonstick or well-seasoned cast-iron skillet over medium-high heat. If using skin-on salmon, place it skin-side down and cook for 4–5 minutes, until the skin is crisp and releases easily. Flip and cook for another 1–2 minutes.

6. 6

   Glaze: Reduce the heat to medium-low. Add the miso butter mixture to the skillet. As it melts, spoon the glaze repeatedly over the salmon for 30–60 seconds. Keep the heat moderate because the miso and honey can scorch quickly.

7. 7

   Finish cooking: Continue gently cooking and basting until the thickest part of the salmon reaches 145°F (63°C). If the glaze begins browning too quickly, briefly remove the skillet from the heat.

8. 8

   Serve: Divide the sesame ginger rice among four bowls or plates. Top each serving with a salmon fillet and spoon the remaining miso butter pan sauce over the top. Finish with the remaining sliced scallions.