Miso Butter Salmon with Ponzu Vegetables

4 salmon filets (I used skinless)

1/4 cup butter

1 shallot, thinly sliced

1 tbsp freshly grated ginger

8 oz broccolini

5 oz sliced Shiitake mushrooms

1 zucchini, sliced into 1” pieces

2 tbsp ponzu

1 tbsp sesame oil

1 tsp onion powder

1/2 tsp red pepper flakes

1/2 tsp cracked pepper

1 cup wild rice

2 cups Kettle and Fire turmeric ginger bone broth

First, make the rice according to package instructions using turmeric and ginger bone broth instead of water.

Preheat the oven to 375 degree. Spread broccolini, mushrooms, and zucchini onto a lined baking sheet. Add the ponzu, sesame oil, onion powder, red pepper flakes, and cracked pepper over top. Toss to evenly coat vegetables. Place in the oven for 20 minutes.

While the veggies roast, melt butter in a large pan and add the shallot and ginger. Saute for 2 minutes. Place salmon filets into pan and cook 3-5 minutes. Flip salmon and cook another 3-5 minutes, using a spoon to baste with butter.

To serve: spoon rice onto plates. Add salmon filets and veggies. Be sure to top salmon with butter and shallots left in the pan. Pairs nicely with an unoaked Chardonnay, such as Pouilly-Fuissé.