Roasted Salmon With Miso Rice and Ginger-Scallion Vinaigrette
This simple weeknight meal makes great use of pantry staples to create complex flavors with minimal work. Miso is often used to flavor soups or sauces, and here, it is added to raw rice before cooking, which results in a delightfully sticky, savory steamed rice. Fragrant and nutty basmati is called for, but any long-grain rice will work. Shredded cabbage brings freshness and crunch to the finished dish, but use whatever crispy vegetable you have on hand: shredded brussels sprouts, carrots, snap peas, radishes and iceberg lettuce are all great options. For a heftier meal, add some canned chickpeas, white beans or black beans. To finish, the vibrant tang of the bright ginger-scallion vinaigrette balances the richness of the roasted salmon.
- Serves: 4 persons
- ¼cup white or sweet miso
- 1 ½cups basmati or other long-grain rice
- 4(6-ounce) skin-on salmon fillets
- 2tablespoons extra-virgin olive oil
- Kosher salt and black pepper
- ¼cup low-sodium soy sauce
- ¼cup chopped scallions, plus more for garnish
- 1tablespoon distilled white vinegar or unseasoned rice vinegar
- 1tablespoon minced fresh ginger
- 4cups finely shredded cabbage, such as green, Napa or savoy (about 8 ounces)
- Roasted sesame oil, for serving
Step 1Heat 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).
Step 2On 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.
Step 3In a small bowl, combine soy sauce, scallions, vinegar and ginger, and season with salt and pepper.
Step 4Divide miso rice and cabbage among bowls. Top with salmon, ginger-scallion vinaigrette and sesame oil.