Miso-Ginger Glazed Salmon with Fragrant Coconut-Lime Rice and Sesame-Blistered Bell Peppers

Begin by preparing the coconut rice: Place 1.5 cups jasmine rice in a fine-mesh sieve and rinse under cold water until the water runs clear. This removes excess starch for a fluffier texture.

In a medium saucepan, combine the rinsed rice, 1 cup full-fat coconut milk, 1.25 cups water, and a pinch of salt. Bring to a boil over medium-high heat, then immediately reduce to a low simmer. Cover tightly and cook for 15-18 minutes.

While the rice cooks, prepare the aromatics: Peel and finely grate the 1-inch piece of ginger. Peel and mince the 2 garlic cloves. Finely zest 1 lime and set the zest aside. Juice both limes to yield approximately 3-4 tbsp of juice.

Prepare the miso glaze: In a small bowl, whisk together 3 tbsp white miso paste, 2 tbsp soy sauce, 1 tbsp rice vinegar, the grated ginger, the minced garlic, and 2 tbsp honey until smooth. Set aside.

Prepare the vegetables: Wash the red and yellow bell peppers. Remove the stems and seeds, then slice them into 1/4-inch wide strips.

Heat 1 tbsp toasted sesame oil in a large skillet over medium-high heat. Add the sliced bell peppers and a pinch of salt. Cook, stirring occasionally, for 6-8 minutes until the peppers are blistered and slightly charred on the edges but still retain a slight crunch. Remove the peppers from the pan and keep warm.

Pat the 4 salmon fillets completely dry with paper towels. Season lightly with salt and pepper. In the same skillet used for the peppers, add 2 tbsp neutral oil (like vegetable oil) over medium-high heat.

Place the salmon fillets skin-side up in the pan. Sear undisturbed for 4 minutes to develop a golden-brown crust. Carefully flip the fillets.

Lower the heat to medium. Pour the prepared miso-ginger glaze over the salmon. Cook for another 3-4 minutes, using a spoon to frequently baste the salmon with the bubbling glaze as it thickens. Ensure the honey in the glaze doesn't burn by keeping the heat moderate.

Once the rice is done, remove it from the heat and let it stand, covered, for 5 minutes. Fluff with a fork and stir in the reserved lime zest and 2 tbsp of the fresh lime juice. Fold in 0.25 cups of chopped fresh cilantro.

Check the salmon: the internal temperature should be 145°F (63°C) and the glaze should be thick and glossy. If the glaze is too thick, add 1 tsp of water to loosen it.

To serve, scoop a generous portion of coconut-lime rice onto each plate. Top with a salmon fillet, drizzle with extra glaze from the pan, and pile the blistered bell peppers alongside. Garnish with 1 tbsp toasted sesame seeds and remaining lime juice if desired.