If frozen still, place 4-6 ounce salmon filet (in packaging or a sealed bag) in a large bowl of hot water. Leave until thawed, about 8-10 minutes. You can change the water to speed up thawing.
Prepare about ½ cup uncooked rice according to package directions.
Heat large skillet over medium heat. While preheating, prepare miso butter by adding 1 Tablespoon softened butter, 1 teaspoon miso pasta, and 1 clove of minced garlic to a small mixing bowl. Mix until incorporated. Set aside.
When fish is thawed, pat dry with a towel or paper towel.
Add a spoonful, about ½ of the miso butter to hot pan. Place fish in center of heated pan, skin side down, if it's got skin. Add 1 ½ cup vegetables to pan, top with about ½ of remaining miso butter.
Cook about 3 minutes. Add water to pan if it seems like the fish/vegetables are burning.
Flip, cook about 5-6 minutes, or until salmon is between 140-145 degrees F. Stir vegetables occasionally.
Serve over rice. Enjoy immediately.
Store leftover salmon in airtight container, for about 5 days, or sniff it. If it smells good, it's ok to eat still.
To reheat, microwave, covered. Or enjoy cold.