Ingredients
Rice
- Short grain rice
- 2 and 1/4 cups water
- 4 scallions, white and green parts sliced
- 1 tbsp butter
- Salt and pepper
Miso Grapefruit Marinade
- 2 tbsp white miso
- Honey (to taste)
- Neutral oil (to taste)
- 1 tbsp fresh ginger, grated
- 2 tsp grapefruit zest
- 1 tbsp grapefruit juice
Salmon
- Salmon fillets, lightly salted
Toppings
- Avocado, sliced
- Cucumber, sliced
- Radishes, sliced
Instructions
- Rinse short grain rice 2-3 times until water runs clearer. Add to a medium saucepan, level out, and pour in 2 and 1/4 cups of water.
- Bring to a simmer, give it one stir, then reduce to low heat. Cover and steam for 18 minutes. Do not lift the lid.
- While rice steams, make the marinade. Whisk together white miso, honey, neutral oil, grated ginger, grapefruit zest, and grapefruit juice until a roughly smooth, thick paste forms.
- Lightly salt the salmon fillets all over. Place on a foil-lined baking sheet. Divide the miso-grapefruit paste evenly over each fillet.
- Place salmon under the broiler for 5-7 minutes depending on thickness, until the top is nicely caramelised and charred in spots.
- When the 18-minute rice timer goes off, turn off the heat and let the rice continue to steam, covered, for 10 minutes. Do not peek.
- Uncover the rice. Add 1 tbsp butter, sliced scallions, salt and pepper. Stir to combine — the residual heat will soften the scallions.
- To serve: bowl of buttered scallion rice, topped with a salmon fillet. Add sliced avocado, cucumber, and radishes on the side or on top.
My Notes
⚠️ Note: exact quantities for honey and oil were not specified in the video. The NYT Cooking written recipe gives: 1 tbsp honey, 1 tbsp neutral oil — check there for precise amounts if needed.
Full Article
Transcript source: NYT Cooking YouTube channel. Recipe developed by Andy Baraghani.