Miso Salmon with Ginger Rice and Asian Cucumber Salad
17 ingredients · 8 steps · from Downshiftology
Ingredients
- 4 king salmon filets
- quarter cup white miso paste
- quarter cup mirin
- three tablespoons honey
- two tablespoons soy sauce (tamari)
- one tablespoon sesame oil
- one cup jasmine rice
- one and a half cups water
- one tablespoon grated ginger
- one tablespoon olive oil or butter
- two garlic cloves
- quarter teaspoon kosher salt
- six Persian cucumbers
- two green onions
- quarter cup, finely chopped cilantro
- two teaspoons white sesame seeds
- one to two teaspoons chili crisp
Steps
- Pat salmon filets dry with paper towel and transfer to baking dish.
- Make miso marinade by whisking together white miso paste, mirin, honey, soy sauce, and sesame oil.
- Coat salmon with marinade, reserving a bit for brushing later.
- Marinate salmon in fridge for 30 minutes to an hour.
- Prepare Asian cucumber salad by slicing cucumbers, mincing garlic, and mixing with green onions, cilantro, sesame seeds, and dressing.
- Cook ginger rice by combining rice, water, ginger, olive oil or butter, garlic, and salt in pot.
- Broil salmon in oven until lightly charred, brushing with reserved marinade before serving.
- Serve salmon with ginger rice and Asian cucumber salad.
Recipe extracted by Foodle from “EASY MISO SALMON | A new way to cook salmon that you'll love!” by Downshiftology. Quantities follow the video and may be approximate — watch the original for technique.
