30 minutes
A savory and flavorful salmon dish complemented by ginger-scallion rice and shredded cabbage.
White Miso
cups
Sweet Miso
cups
Basmati Rice
cups
Salmon Fillet, skin-on
0 oz
tablespoons
to taste
to taste
cups
Scallion, chopped
cups
tablespoons
tablespoons
Fresh Ginger, minced
tablespoons
Green Cabbage, finely shredded
cups
Napa Cabbage, finely shredded
cups
Savoy Cabbage, finely shredded
cups
to taste
1. Preheat Oven
Preheat your oven to 425 degrees Fahrenheit.
2. Prepare Rice
In a medium saucepan, whisk together 1/4 cup of white or sweet miso with 2 1/4 cups of water until the miso is dissolved. Stir in the 1.5 cups of basmati or other long-grain rice. Bring the mixture to a boil, then cover the pan, reduce the heat to low, and let it cook for 15 minutes. After the cooking time, remove the pan from the heat and let it stand, covered, for another 5 minutes. Fluff the rice with a fork.
3. Prepare Salmon
Rub each of the four 6-ounce skin-on salmon fillets with 2 tablespoons of extra-virgin olive oil and season with kosher salt and black pepper. Arrange the fillets skin-side up on a rimmed baking sheet. Roast the salmon in the preheated oven for 8-10 minutes.
4. Make Ginger-Scallion Vinaigrette
In a small bowl, combine 1/4 cup of low-sodium soy sauce, 1/4 cup of chopped scallions, 1 tablespoon of distilled white vinegar or unseasoned rice vinegar, and 1 tablespoon of minced fresh ginger. Season with a pinch of salt and black pepper.
5. Assemble Dish
Divide the miso rice among four bowls. Top each serving with 1 cup of finely shredded cabbage, then place a roasted salmon fillet on top. Spoon the ginger-scallion vinaigrette over the fish and vegetables. Finish with a drizzle of roasted sesame oil and garnish with additional chopped scallions if desired.
Replace the miso glaze with a homemade teriyaki sauce (soy sauce, mirin, sugar, garlic, and ginger) and use it to marinate and glaze chicken thighs. Serve with basmati rice infused with ginger and fold in some fresh basil leaves for an aromatic touch.
Combine miso with balsamic vinegar to glaze a steak (such as flank or skirt steak). Complement the meat with rice that has been cooked with fresh rosemary and a bit of lemon zest.
Use coconut milk in place of some of the water when cooking the rice, and add shredded coconut for a tropical flavor.
Sprinkle furikake seasoning over the finished dish for an extra umami punch and visual appeal.
Swap the miso for a combination of soy sauce and maple syrup to glaze firm tofu. Pair it with rice that's been cooked with lime zest and juice, then stirred through with chopped cilantro before serving.
Use fresh, wild-caught salmon and authentic Japanese miso for the best flavor.
Use high-quality jasmine or sushi rice, rinse well, and infuse with ginger slices during cooking for enhanced flavor.
Fully scale, debone, and pat dry the salmon fillets for better glaze adherence and even cooking.
Allow the salmon to rest after cooking for juicier results.
Balance the miso with sweetness and gently warm the ingredients to meld flavors without burning.
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