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Miso Salmon

Dinners and Mains

Miso Salmon

@goop

Serves 4

Ingredients

  • 1 Coconut Rice
  • 4 Tbsp white miso
  • 3 Tbsp maple syrup
  • Drizzle of olive oil
  • 1 Tbsp freshly grated ginger
  • 3 tsp rice white vinegar
  • 2 Tbsp tamari or soy sauce
  • 4 (6- to 8-oz) salmon fillets, patted dry
  • Salt and black pepper
  • 1 bunch scallions, thinly sliced
  • 1 lb crunchy veggies (blanched sugar snap peas, green beans, asparagus)
  • Chili crunch, for serving

Directions

  1. Coconut Rice – in a rice cooker or on the stovetop, combine one can of coconut milk, one can jasmine rice (use the same can the coconut milk came in), and one can of water.
  2. While the rice is cooking, whisk the miso, maple syrup, olive oil, ginger, rice wine vinegar, and tamari in a small bowl, or shake in a jar fitted with a lid.
  3. Preheat the over to 400 F.
  4. Line a rimmed baking sheet with aluminum foil, and arrange salmon fillets on top. Season the fillets lightly with salt and pepper.
  5. Spoon the miso sauce over the salmon, covering each piece completely. Bake the salmon for 10-12 minutes and then turn the oven to broil. Move the salmon to the lower rack and watch closely. Broil until glossy and charred in most spots, about 5 minutes.
  6. When the rice is cooked, add a handful of sliced scallions and season with salt and pepper. Serve the salmon over the rice and add more scallions, sugar snaps, and chili crips if desired

Blanched sugar snap peas: trim both ends off the peas. Bring a pot of water to boil and add your peas. Blanch for 60 to 90 seconds, then drain and add to a large bowl of ice water to stop the peas from cooking further.

Recipe credited to @goop. Shared for documentation; please support the original creator. See our legal notice.