Miso Salmon with Sake Butter

Cook the Rice: In a saucepan, bring water and rice to a boil. Reduce heat to low, cover, and simmer until the water is mostly absorbed. (Approx. 20 minutes)

Steam the Snow Peas: Place snow peas on top of the rice during the last 5 minutes of cooking to steam them until crisp-tender. Transfer to a bowl to stop cooking and set aside.

Prepare the Salmon: Preheat the oven broiler and position an oven rack about 6 inches from the heat source. Line a baking sheet with aluminum foil and lightly coat with cooking spray.

Miso Glaze: Arrange salmon fillets on the prepared baking sheet. In a small bowl, whisk together brown sugar, soy sauce, hot water, and miso until well combined. Spoon the glaze evenly over the salmon fillets.

Broil the Salmon: Broil in the preheated oven, basting frequently with the miso glaze, until the salmon is golden brown and flakes easily with a fork. (Approx. 10-15 minutes)

Sake Butter Sauce: While the salmon broils, melt 1 tablespoon of butter in a small saucepan over medium-high heat. Add ginger and shallots, cooking until the shallots become translucent. (Approx. 2-3 minutes)

Reduce Sake: Add 1/2 cup sake to the saucepan. Bring to a boil and cook until the sake is reduced by about two-thirds. (Approx. 3 minutes)

Cream Reduction: Stir in the heavy cream, bring to a boil, and cook until the sauce is reduced by half. (Approx. 2 minutes)

Emulsify the Butter: Remove the saucepan from the heat. Whisk in the cold, cubed butter, one cube at a time, until fully incorporated and the sauce is thick, creamy, and emulsified.

Finish the Sauce: Stir in the remaining 1 tablespoon of sake and lime juice. Season with kosher salt to taste.

Assemble and Serve: Spoon a generous amount of the sake butter sauce onto each of four serving plates. Place a portion of cooked rice in the center of each plate, and top with a miso-glazed salmon fillet. Arrange the steamed snow peas around the salmon. Garnish with fresh chives.