breakfast

Miso-Glazed Salmon and Forbidden Rice Bowl with Pickled Ginger and Scallions

Name: Miso-Glazed Salmon and Forbidden Rice Bowl with Pickled Ginger and Scallions
Ingredients: 4.0 oz (170 g) skin-on salmon fillet; 1.2 tbsp (36 g) white miso paste; 0.6 tbsp (15 ml) mirin (Japanese sweet rice wine); 0.6 tsp (5 ml) low-sodium soy sauce; 0.6 tsp (2 g) fresh ginger, grated; 0.4 cup (90 g) black forbidden rice, rinsed; 0.6 cup (237 ml) water; 1.2 tbsp (15 g) pickled ginger; 1.2 tbsp (10 g) scallions, thinly sliced; 0.7 tsp (5 ml) sesame oil; pinch flaky sea salt

Nutrition

622

kcal

Calories

42.2

Protein

85.2

Carbs

10.9

Fat

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Ingredients(11)

skin-on salmon fillet4.0 oz (170 g)

white miso paste1.2 tbsp (36 g)

mirin (Japanese sweet rice wine)0.6 tbsp (15 ml)

low-sodium soy sauce0.6 tsp (5 ml)

fresh ginger, grated0.6 tsp (2 g)

black forbidden rice, rinsed0.4 cup (90 g)

water0.6 cup (237 ml)

pickled ginger1.2 tbsp (15 g)

scallions, thinly sliced1.2 tbsp (10 g)

sesame oil0.7 tsp (5 ml)

flaky sea saltpinch

Instructions

Prepare the Miso Glaze: In a small bowl, whisk together the white miso paste, mirin, soy sauce, and grated ginger until smooth. Set aside.

Cook the Forbidden Rice: Combine the rinsed forbidden rice and water in a small saucepan. Bring to a boil, then reduce heat to low, cover, and simmer for 30-35 minutes, or until the water is absorbed and the rice is tender. Let stand, covered, for 5 minutes, then fluff with a fork.

Sear the Salmon: While the rice cooks, pat the salmon fillet dry with paper towels. Season the flesh side lightly with flaky sea salt. Heat 1 tsp of sesame oil in a non-stick skillet over medium-high heat until shimmering. Place the salmon, skin-side down, in the hot skillet. Sear for 4-5 minutes, until the skin is deeply golden and crisp.

Glaze and Finish Salmon: Flip the salmon. Spoon the miso glaze evenly over the flesh side. Cook for another 2-3 minutes, or until the salmon is cooked through to your liking and the glaze is slightly caramelized. The internal temperature should reach 130-140 deg F (54-60 deg C).

Assemble the Bowl: Divide the cooked forbidden rice between two bowls. Top each with a glazed salmon fillet. Arrange the pickled ginger alongside the salmon. Sprinkle generously with thinly sliced scallions.

Serve immediately.