Miso Butter Salmon with Roasted Broccoli

Ingredients

• 1400 g Salmon fillets(400g)
• 21 sachet Itsu Miso’Easy Traditional Miso(30g)
• 330 g Softened butter(30g)
• 4150 g Sushi rice(150g)
• 5180 ml Water(180g)
• 62 Spring onions(30g)
• 7200 g Tenderstem broccoli(200g)
• 81 teaspoon Sesame seeds(3g)
• 91 tablespoon Itsu crispy chilli oil(15g)
• 100.5 teaspoon Salt(3g)
• 111 teaspoon Oil (for spraying broccoli)(4g)

Instructions

1. 1Rinse the sushi rice until the water runs clear, then cook with 180ml water using a rice cooker or saucepan. Set aside with the lid on to steam.
2. 2Season the salmon fillets with salt and leave to sit while you prepare the other ingredients.
3. 3In a small bowl, mix the softened butter with the miso sachet until smooth and combined.
4. 4Trim and thinly slice the spring onions.
5. 5Spray the broccoli with a little oil and sprinkle with salt. Place under a hot grill for 3-4 minutes until slightly charred.
6. 6Toss the grilled broccoli with sesame seeds and crispy chilli oil. Set aside.
7. 7Pat the salmon dry with kitchen paper and spread the miso butter evenly over the top of each fillet.
8. 8Place the salmon under a hot grill for 4–6 minutes until golden and cooked through, with the butter bubbling.
9. 9Fluff the rice and divide between bowls.
10. 10Top each portion with a salmon fillet and any miso butter from the tray.
11. 11Finish with the sliced spring onion and serve.