Roasted Salmon With Miso Rice and Ginger-Scallion Vinaigrette
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.