Roasted Salmon With Miso Rice and Gin­ger-Scal­lion Vinai­grette

Merced Sun-Star - - Community -

Yield: 4 serv­ings

To­tal time: 30 min­utes

1⁄4 cup white or sweet miso

1 1⁄2 cups bas­mati or other long-grain rice

4 (6-ounce) skin-on salmon fil­lets

2 ta­ble­spoons ex­tra-vir­gin olive oil Kosher salt and black pep­per 1⁄4 cup low-sodium soy sauce

1⁄4 cup chopped scal­lions, plus more for gar­nish

1 ta­ble­spoon dis­tilled white vine­gar or un­sea­soned rice vine­gar

1 ta­ble­spoon minced fresh gin­ger

4 cups finely shred­ded cab­bage, such as green, Napa or savoy (about 8 ounces)

Roasted sesame oil, for serv­ing

Heat oven to 425 de­grees. In a medium saucepan, whisk miso with 2 1⁄4 cups wa­ter un­til dis­solved. Stir in rice and bring to a boil. Cover, re­duce heat to low and cook un­til all of the liq­uid is ab­sorbed and rice is ten­der, about 15 min­utes. Re­move from heat and let stand for 5 min­utes. Fluff rice with a fork (it will be a lit­tle sticky).

On a rimmed bak­ing sheet, rub salmon all over with olive oil, sea­son with salt and pep­per and ar­range skin-side up. Roast un­til fish is just opaque and cooked to medium, 8 to 10 min­utes.

In a small bowl, com­bine soy sauce, scal­lions, vine­gar and gin­ger, and sea­son with salt and pep­per.

Di­vide miso rice and cab­bage among bowls. Top with salmon, gin­ger-scal­lion vinai­grette and sesame oil.

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