Roasted Miso Butter Salmon with Rice & Cucumber-Apple Salad

Directions

1. Preheat the oven to 425°F.
2. Mash the miso paste with a pinch of salt and pepper, then blend in the softened butter until smooth.
3. Rinse the rice in cold water using a colander, drain, and transfer to a small saucepan. Add water and bring to a boil, then cover and reduce heat to low to simmer for 15–18 minutes. Let it rest covered off the heat for 5 minutes.
4. Pat the salmon dry and lay it on a baking sheet, skin side down. Spread about two‑thirds of the miso butter over the top of the salmon and reserve the rest.
5. Roast in the oven until the salmon is cooked through and lightly golden, about 10–12 minutes.
6. While the salmon roasts, wash and dry the chives, cucumber, and apples. Chop the chives and mix with the ranch dressing and a pinch of salt, then toss in the cucumber slices.
7. Quarter the apples, remove cores, and small-dice them. Add the apples to the salad and toss to combine.
8. When the rice is done, stir in the remaining miso butter until melted and incorporated.
9. To serve, divide the salmon, rice, and cucumber–apple salad among plates and enjoy.