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MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      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
 
MMMMM

... Grandmothers give grandchildren cookies. That is a fact.
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