1 Tbsp freshly squeezed grapefruit or orange juice
1 scallion, chopped
1 Tbsp butter
Toppings: cucumber, radish, pickled red onions, jalapeño, avocado, kimchi
salt and pepper
Directions
Rinse rice under water to remove excess starch and cook according to package directions.
Combine miso, honey, canola oil, ginger, citrus juice and zest in a bowl. Marinade should be slightly thick.
Season salmon lightly with salt and pepper. Then thoroughly coat salmon fillets and spoon any remainder on top. You can allow marinade to set for as little as 10 minutes or up to 24 hours.
Lay salmon fillets on a foil or parchment lined baking sheet. Place salmon under broiler for 7-10 minutes until nicely caramelized on top and cooked throughout.
Add butter and chopped scallions to hot steamed rice.
Serve salmon over rice with your favorite fresh toppings such as cucumber slices, radish, pickled red onions, jalapenos, kimchi, nori, and even avocado for a delicious bowl!
