A light and fresh dish featuring grapefruit miso-marinated salmon paired with a vibrant grapefruit salad topped with crispy puffed rice for added crunch.
1: In a bowl, whisk together ¼ cup miso, mirin, ginger, and ¼ cup grapefruit juice + zest. Add the salmon, coat evenly, cover, and refrigerate overnight or up to 2 days.
2: In a container, whisk together avocado oil, grapefruit juice, miso, sugar, garlic, and salt. Store in the fridge until ready to use.
3: Heat vegetable oil in a pot to 425°F. Carefully add the rice—it will puff up quickly. Remove from heat, strain, and transfer to a paper towel-lined container. Season with ½ tsp salt and togarashi. Store in an airtight container at room temperature.
4: Preheat the oven to broil with the rack positioned 6 to 8 inches from the broiler. Remove the salmon from the marinade and place it on a parchment-lined baking sheet. Broil for 10–12 minutes, until caramelized and cooked through.
5: In a bowl, toss together the spring mix, grape tomatoes, grated carrot, and grapefruit segments. Drizzle with the prepared vinaigrette.
6: Plate the salmon alongside the salad. Finish with puffed rice and furikake.
