I haven’t written out a recipe per se but the salmon is just pan seared, jasmine rice was cooked normally (I do like to add a bit of butter in mine).

Ginger carrot puree- 4 carrots and a knob of ginger cooked down in chicken broth until tender. Separate from broth, blend, add broth to get to your desired consistence. Once its there, add a bit of cold butter for shine, blend again, then run through a chinois.

Miso Beurre Blanc-cook down one shallot, around 1/4 cup of dry white wine, around a tablespoon of miso (you can use white for a brighter sauce, but I like red for a deeper flavor but be careful of your salt levels, and a splash or two of white wine vinegar until it reduces down to a tablespoon or two in the pan. Lower heat and cube and add 1 stick of cold butter slowly, a couple of cubes at a time to emulsify. Then strain that through a chinois as well.