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This simple, sophisticated dish features flaky salmon, cooked with an irresistibly rich glaze made from butter and miso paste until browned and tender. A side of sautéed corn and snow peas makes for a naturally sweet, seasonal accompaniment, while a bed of fluffy jasmine rice rounds out the dish on a hearty note.
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In a small pot, combine the rice, a big pinch of salt, and 1 cup of water. Heat to boiling on high. Once boiling, reduce the heat to low. Cover and cook, without stirring, 12 to 14 minutes, or until the water has been absorbed and the rice is tender. Turn off the heat and fluff with a fork; stir in the mirin. Cover to keep warm.
While the rice cooks, wash and dry the fresh produce. Remove any husks and silks from the corn; cut the kernels off the cobs. Peel and roughly chop 2 cloves of garlic. In a bowl, whisk together the miso paste, demi-glace, and 3 tablespoons of water until smooth.
While the rice continues to cook, in a medium pan (nonstick, if you have one), heat 1 teaspoon of olive oil on medium-high until hot. Add the corn kernels in an even layer. Cook, without stirring, 2 to 3 minutes, or until lightly browned (be careful, as the corn may pop as it cooks). Add the snow peas and chopped garlic; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until softened. Transfer to a bowl and cover with foil to keep warm. Wipe out the pan.
Pat the fish dry with paper towels. (If you received 1 fillet, transfer to a cutting board, skin side down, and cut into 2 equal-sized pieces.) In the same pan, heat 1 teaspoon of olive oil on medium until hot. Add the fish, skin side up. Loosely cover the pan with foil and cook 3 to 5 minutes, or until lightly browned. Flip the fish, then add the butter and glaze (carefully, as the liquid may splatter). Cook, constantly spooning the glaze over the fish, 2 to 4 minutes, or until coated and cooked through. Turn off the heat. Serve the cooked fish (including any glaze from the pan) with the cooked vegetables and cooked rice. Enjoy!
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