Pat the salmon fillets dry with a paper towel. In a small bowl, mix the five spice powder, salt, and black pepper. Rub this mixture evenly over each salmon fillet.

Sear the Salmon

Heat the olive oil in a large skillet over medium-high heat. Once hot, add the salmon fillets, skin-side down. Cook for about 4-5 minutes until the skin is crispy. Flip the fillets and cook for an additional 3-4 minutes until cooked through. Remove from the skillet and set aside.

Making Miso Herb Butter

Mix Butter Ingredients

In a small bowl, combine the softened unsalted butter, white miso paste, chopped parsley, chopped chives, and lime juice. Mix well until all ingredients are thoroughly combined.

Top Salmon with Butter

Once the salmon is cooked, top each fillet with a generous dollop of miso herb butter and allow it to melt slightly.

Cooking Vegetable Fried Rice

Prepare the Vegetables

In the same skillet used for the salmon, add a bit more olive oil if necessary. Add the diced carrots, peas, and bell pepper. Stir-fry for about 3-4 minutes until the vegetables are tender.

Add Rice and Season

Add the cooked rice to the skillet along with the soy sauce and sesame oil. Stir well to combine and cook for an additional 2-3 minutes until heated through.

Add the Egg

Push the rice to one side of the skillet and pour the beaten eggs into the empty side. Scramble the eggs until fully cooked, then mix them into the rice.

Finish with Green Onions

Stir in the chopped green onions just before serving.

Serving

Plate the Dish

Serve the vegetable fried rice on plates, topped with the seared salmon fillets and the melted miso herb butter.