Miso-Glazed Salmon with Sake Butter

Heat the water and rice in a saucepan over high heat until boiling. Decrease the heat to a low setting, cover the pan, and let it cook for 20 minutes or until most of the water has been absorbed.

While the rice is cooking, place the snow peas on top and steam them covered until they are tender but still crisp, approximately 5 minutes. Transfer the snow peas to a bowl and set them aside.

Preheat your oven's broiler and position the rack about 6 inches away from the heat source. Line a baking dish with aluminum foil and spray it with cooking spray.

Place the salmon fillets on the prepared baking dish. In a small bowl, whisk together the brown sugar, soy sauce, hot water, and miso until well combined; pour it over the salmon.

Broil the salmon in the preheated oven, basting it frequently with the soy sauce mixture until it is golden brown and flakes easily with a fork, 10 to 15 minutes.

While the salmon is cooking, prepare the sauce: Melt butter in a small saucepan over medium-high heat. Add the ginger and shallots; cook and stir until they are translucent, about 2 to 3 minutes. Add 1/2 cup of sake; bring it to a boil and cook until reduced by two-thirds, approximately 3 minutes. Add heavy cream; bring it to a boil and cook until the sauce is reduced by half, about 2 minutes.

Whisk in butter, one cube at a time, until it is incorporated and the sauce is thick and creamy. Remove from heat. Whisk in the remaining 1 tablespoon of sake and lime juice. Season with salt.

Spoon some of the sauce onto 4 serving plates. Place a portion of rice in the middle of each plate and top with a salmon fillet. Arrange the snow peas around each plate and garnish with chives.