Name: Roasted Miso Butter Salmon with Rice & Cucumber-Apple Salad
Cook time: 40 min
Total time: 40 min
Yield: Serves 6
Ingredients: 1 small pkg chives; 1 ½ English cucumbers; 3 Gala apples; 1 ½ cups jasmine rice; 30 ml miso paste, red; 90 ml ranch dressing; 1.02 kg salmon fillet; black pepper; butter, unsalted; salt

Roasted Miso Butter Salmon with Rice & Cucumber-Apple SaladRoasted Miso Butter Salmon with Rice & Cucumber-Apple Salad — a 40-minute lunch recipe with 10 ingredients, serving 6.Ingredients

1 small pkg chives

1 ½ English cucumbers

3 Gala apples

1 ½ cups jasmine rice

30 ml miso paste, red

90 ml ranch dressing

1.02 kg salmon fillet

black pepper

butter, unsalted

salt

Instructions

Preheat oven to 220°C (425°F).

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

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

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.

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.

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

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.

Meanwhile, wash and dry the fresh produce.

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

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

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

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

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

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