Miso Butter Salmon Rice Bowls
By Recipes Worth Cooking Test Kitchen

Prep Time: 20 minutes
Cook Time: 12 minutes
Servings: 4
Difficulty: Medium
Cuisine: Japanese-inspired

Description:
Glazed salmon, warm rice, crisp cucumbers, scallions, and sesame make a weeknight bowl that feels polished but stays manageable.

Ingredients:
- 1.50 Pound salmon fillets
- 2.00 Tablespoon white miso
- 2.00 Tablespoon unsalted butter
- 1.00 Tablespoon honey
- 2.00 Tablespoon rice vinegar
- 1.00 Tablespoon soy sauce
- 4.00 Cup cooked rice
- 1.00 Piece cucumber
- 0.50 Cup scallions
- 2.00 Teaspoon sesame seeds

Instructions:
<ol><li>Heat the broiler with a rack about 6 inches from the heat. Line a sheet pan with foil or parchment.</li><li>Stir together the miso, butter, honey, 1 tablespoon rice vinegar, and soy sauce until smooth.</li><li>Pat the salmon dry and place it skin-side down on the pan. Broil for 5 minutes.</li><li>Brush the salmon generously with miso butter and broil for 3 to 5 minutes more, until glossy and just cooked through.</li><li>Toss the cucumber with the remaining rice vinegar and a pinch of salt.</li><li>Divide rice among bowls, add salmon, cucumbers, scallions, and sesame seeds, then spoon over any pan juices.</li></ol>

Notes:
<ul><li>White miso is milder than red miso and works best here.</li><li>If your broiler runs hot, bake at 425 F instead and glaze during the final 4 minutes.</li><li>Leftover salmon is good cold over salad the next day.</li></ul>

Source: https://recipesworthcooking.com/miso-butter-salmon-rice-bowls/export/