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         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    (8 oz ea) skinned salmon   
              - fillets; 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 two to three rinses.   
        
     Drain the rice and transfer to a small or medium   
     saucepan that has a tight-fitting lid. Pour in 2¼ 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 inches   
     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.   
        
     By: Andy Baraghani   
        
     Yield: 4 servings   
        
     RECIPE FROM: https://cooking.nytimes.com   
        
     Uncle Dirty Dave's Archives   
       
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