Miso & Ginger Glazed Salmon with Black Rice
Author: Chef Belinda
Serves: Serves 4
- Olive oil
- 2 tablespoons mirin
- 2 tablespoons red miso paste
- 2 tablespoons packed light brown sugar
- 2 tablespoons tamari
- 1/2 teaspoon peeled and grated fresh ginger
- 4 salmon fillets
- 1 medium scallion, thinly sliced (white and light green parts only), garnish
- 1 teaspoon toasted sesame seeds, garnish
- 1 tablespoon olive oil
- 4 ounces cremini mushrooms, sliced (optional)
- 1 scallion, sliced
- 1/2 cup roasted red peppers, cut crosswise into 1/4-inch-thick strips
- 1/2 cup water chestnuts, drained and sliced
- 1 cup black rice
- 2 cups chicken stock
- 1 teaspoon sesame oil
- 2 teaspoons tamari
- 1 cup edamame, shelled
- Kosher salt
- For the salmon, heat the oven to broil and arrange a rack in the middle.
- Line a small rimmed baking sheet with foil and coat with oil; set aside.
- Whisk the mirin, miso, brown sugar, tamari, and ginger in a medium bowl until combined.
- Reserve 1/2 of the miso mixture in a small bowl; set aside.
- Strain the remaining miso mixture, discarding the solids and set the strained sauce aside.
- Brush the salmon fillets with all of the unstrained miso mixture.
- Cover the salmon with plastic wrap and refrigerate for 30 minutes.
- For the rice, heat oil over medium heat, in a medium saucepan
- Add mushrooms and sauté until soft.
- Add scallions, peppers, water chestnuts and rice and cook for 1 minute.
- Add stock and bring to a boil. Reduce heat, cover and simmer for about 30 minutes.
- Bring a large pot of water to a boil and salt it generously.
- Add the edamame, return to a boil and cook until bright green, about 3 minutes. Drain.
- In a small bowl, whisk together sesame oil and tamari.
- Remove top from rice and fluff with a fork.
- Pour the soy sauce and oil over the rice and add edamame. Stir and set aside.
- Remove the fish from the refrigerator and discard the plastic wrap.
- Broil the salmon on the baking sheet, rotating once or twice, until it’s just opaque in the center and a golden brown crust has formed, about 10 to 12 minutes.
- Remove the salmon from the oven and keep warm.
- Serve over rice and sprinkle with the scallions and sesame seeds. Pass the strained sauce on the side.