Breakfast · Japanese · 10 min
Miso-Glazed Salmon and Forbidden Rice Bowl with Pickled Ginger and Scallions
- Calories
- 622
- Protein
- 42g
- Carbs
- 85g
- Fat
- 11g
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
Method
- 01Prepare the Miso Glaze: In a small bowl, whisk together the white miso paste, mirin, soy sauce, and grated ginger until smooth. Set aside.
- 02Cook 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.
- 03Sear 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.
- 04Glaze 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).
- 05Assemble 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.
- 06Serve immediately.
Cook it with the whole plan around it
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