Broiled Miso-Citrus Salmon with Umeboshi Rice

This dish made a pleasant dinner, and surprisingly, I had nearly all the ingredients at hand. The recipe calls for marinading your salmon with this, which was wonderful.

The salmon cooking technique was interesting - broil with skin side up - and watch to make sure the skin does not burn. This is a great method as it keeps the fish really moist. It was the first time using my broiler, and I was cautious to put the broiling pan at the middle of the oven, but the skin almost burned. I ended up flipping the fish to top side up for the final 2 minutes, and it turned out really well.

The other component to this recipe is the Umeboshi Rice. Umeboshi are small pickled plums, and on their own they are really salty, but cut into small pieces and tossed with the rice they were a great complement to the rich salmon. Probably this is a guest-worthy recipe.