1Prepare the Glaze: In a small bowl, whisk together the miso paste, mirin, soy sauce, grated ginger, minced garlic, rice vinegar, and honey/maple syrup until smooth. Set aside.

2Cook the Rice: Rinse the jasmine rice thoroughly. In a medium saucepan, combine the rinsed rice, coconut milk, and a pinch of salt. Bring to a boil, then reduce heat to low, cover, and simmer for 15-18 minutes or until liquid is absorbed. Stir in lime zest and juice, then fluff with a fork.

3Sear the Salmon: Pat salmon fillets dry. Heat neutral oil in a large non-stick skillet over medium-high heat. Sear salmon skin-side down (if applicable) for 4-5 minutes until crispy. Flip and cook for another 2-3 minutes, or until desired doneness is reached.

4Glaze and Finish Salmon: Pour the miso glaze over the salmon in the skillet. Reduce heat to medium-low and spoon the glaze over the fish for 1-2 minutes until it thickens and coats the salmon beautifully. Be careful not to burn the glaze.

5Sauté Green Beans: In a separate skillet or the same skillet after removing salmon, add a touch more oil if needed. Add green beans and sauté for 5-7 minutes until tender-crisp. Stir in the gochugaru for the last minute of cooking.

6Assemble Bowls: Divide the lime-coconut rice among four bowls. Top each with a miso-glazed salmon fillet and a serving of gochugaru green beans. Garnish with fresh cilantro.