Nutrition Facts

Instructions

• STEP 1

  Preheat oven to 425°F.

• STEP 2

  Cut butter into small pieces, place in a small bowl, and set aside to soften.

  • 1 ½ tbsp butter, unsalted

• STEP 3

  Using a strainer or colander, rinse the rice under cold, running water, then drain and transfer to a small saucepan. Add water and bring the mixture to a boil over high heat.

  • ½ cup jasmine rice
  • 1 cup water

• STEP 4

  Once the liquid comes to a boil, stir the mixture, cover the saucepan, and reduce heat to low. Cook rice until liquid is fully absorbed, 15-18 minutes. Once done, remove rice from the heat and let it stand, still covered, for 5 minutes.

• STEP 5

  Add miso paste, salt, and pepper to the bowl with the butter. Using the back of a spoon, mash and combine the miso butter until smooth.

  • 2 tsp miso paste, red
  • ⅛ tsp salt
  • ⅛ tsp black pepper

• STEP 6

  Pat the fish dry with paper towels and place, skin-side down, on a baking sheet pan. Spread ⅔ of the miso butter over the top-side of the salmon (reserve remaining miso butter for the rice).

  • ¾ lb salmon fillet

• STEP 7

  Place baking sheet in the oven (it doesn't have to be fully heated) and roast until salmon is golden and cooked through, 10-12 minutes. Remove from oven.

• STEP 8

  Meanwhile, wash and dry the fresh produce.

  • ½ small pkg chives
  • ½ English cucumber
  • 1 Gala apple

• STEP 9

  Cut chives into small pieces. Place in a medium bowl along with the dressing and salt, then stir to combine.

  • 2 tbsp ranch dressing
  • 1 pinch salt

• STEP 10

  Trim and quarter cucumber lengthwise, then slice crosswise into thin pieces. Add to the bowl with the dressing.

• STEP 11

  Quarter, core, and small dice apple. Add to the bowl, stir to combine the salad, and set aside.

• STEP 12

  When the rice is done, add remaining miso butter to the pan. Stir to combine.

• STEP 13

  To serve, divide salmon, salad, and rice between plates. Enjoy!