Miso Salmon with Sake Butter

Instructions

• Bring water and rice to a boil in a saucepan. Reduce heat to low, cover, and simmer until most of the water has been absorbed, about 20 minutes.
• While rice cooks, place snow peas on top of rice and steam, covered, until crisp-tender, about 5 minutes. Transfer snow peas to a bowl to stop cooking; set aside.
• Preheat the oven broiler. Set an oven rack about 6 inches from the heat source. Line a baking dish with aluminum foil and coat with cooking spray.
• Arrange salmon fillets on the prepared baking dish. Whisk together brown sugar, soy sauce, hot water, and miso in a small bowl until combined; spoon over salmon.
• Broil in the preheated oven, basting frequently with soy sauce mixture, until golden brown and fish flakes easily with a fork, 10 to 15 minutes.
• While salmon cooks, make sauce: Melt butter in a small saucepan over medium-high heat. Add ginger and shallots; cook and stir until shallots are translucent, 2 to 3 minutes. Add 1/2 cup sake; bring to a boil and cook until reduced by 2/3, about 3 minutes. Add heavy cream; bring to a boil and cook until sauce is reduced by half, about 2 minutes.
• Whisk in butter, one cube at a time, until incorporated and sauce is thick and creamy. Remove from heat. Whisk in remaining 1 tablespoon sake and lime juice. Season with salt.
• Spoon some sake sauce onto 4 serving plates. Place rice in the middle of each and top with a salmon fillet. Arrange snow peas around each plate. Garnish with chives.