Miso-Glazed Salmon & Ginger-Scallion Rice

In a small pot, combine rice, 1¼ cups water (2¼ cups for 4 servings), and a pinch of salt. Bring to a boil, then cover and reduce heat to low. Cook until rice is tender, 15-18 minutes.

Keep covered off heat until ready to serve.

While rice cooks, wash and dry produce.

Trim and thinly slice radishes. Trim and remove strings from snap peas if necessary. Peel and mince or grate garlic. Thinly slice scallions on a diagonal.

In a second small microwave-safe bowl, combine radishes, remaining vinegar, remaining honey, 2 tsp ginger paste, 2 tsp water, and a pinch of salt (4 tsp ginger paste and 4 tsp water for 4 servings).

Cover tightly with plastic wrap; microwave for 60 seconds. Carefully remove plastic wrap and stir.

Set radishes aside to pickle, stirring occasionally, until ready to serve.

Adjust rack to top position and heat broiler to high.

Once cod has marinated at least 10 minutes, remove from marinade (discard marinade). Place cod, skin sides down, on a foil-lined baking sheet. Broil on top rack until glaze is caramelized and fish is cooked through, 8-11 minutes.

Add garlic and as much of the ginger paste as desired (we used about 1 tsp) and cook, stirring frequently, until garlic and ginger are fragrant and snap peas are charred and tender; about 60 seconds.

Meanwhile, heat a drizzle of olive oil in a medium pan (large pan for 4 servings) over medium-high heat. Add snap peas, salt, and pepper; cook until beginning to char, 3-4 minutes.

Add garlic and as much remaining ginger paste as you like (we used about 1 tsp; 2 tsp for 4); cook, stirring frequently, until fragrant and snap peas are charred and tender, about 60 seconds.