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Miso-Glazed Salmon With Sushi Rice Recipe

Ingredients

  1. Step 1
  2. Step 2
  3. Step 3
  4. Step 4
  5. Step 5
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  13. Step 13
Miso-Glazed Salmon With Sushi Rice Recipe
Calories: 756 Carbohydrate: 103 g Protein: 39 g Fat: 19 g
Cook time: minutes Prep time: minutes Total time: 0 minutes Servings: 4

TAGS

Asian pescatarian wheat/gluten-free peanut free web quick & easy dairy free japanese tree nut free Rice soy free kid-friendly bon appétit Seafood Green Onion/Scallion Fish Dinner salmon Vinegar maple syrup Rice Fish Asian Dinner pescatarian wheat/gluten-free peanut free soy free web kid-friendly quick & easy salmon dairy free japanese tree nut free bon appétit Seafood Green Onion/Scallion maple syrup Vinegar Rice Fish Asian Dinner pescatarian wheat/gluten-free peanut free soy free web kid-friendly quick & easy salmon dairy free japanese tree nut free bon appétit Seafood Green Onion/Scallion maple syrup Vinegar Rice Fish Asian Dinner pescatarian wheat/gluten-free peanut free soy free web kid-friendly quick & easy salmon dairy free japanese tree nut free bon appétit Seafood Green Onion/Scallion maple syrup Vinegar

Directions

  1. Step 1 Bring rice, a pinch of salt and 2½ cups cold water to a boil in a medium saucepan over medium-high heat. Stir once, cover, and reduce heat to low. Cook until water evaporates and rice is tender, 18-20 minutes. Remove from heat and let sit, covered, 10 minutes.
  2. Step 2 Whisk sugar, ¼ cup vinegar, and 2 tsp. Diamond Crystal or 1¼ tsp. Morton kosher salt in a small bowl until sugar dissolves. Stir into rice; re-cover. Let sit until ready to use.
  3. Step 3 Whisk maple syrup, miso, tamari, ½ tsp. red pepper flakes, and remaining ¼ cup vinegar in a small bowl. Set glaze aside.
  4. Step 4 Heat oil in a large nonstick skillet over medium. Season salmon with salt; cook, skin side down, shaking pan occasionally, until skin is very crisp and deep golden brown, 7-9 minutes. Turn over and cook just until flesh is very lightly browned ( it should be nearly cooked through), about 2 minutes. Using a spatula to hold back fish, pour off fat from skillet.
  5. Step 5 Reduce heat to low and add reserved glaze to skillet; cook, stirring occasionally, until it begins to thicken, about 1 minute. Baste salmon with glaze and cook, basting occasionally, until glaze evenly coats fish, about 1 minute.
  6. Step 6 Divide rice among plates and top with salmon. Drizzle with any leftover glaze over; sprinkle with scallions, sesame seeds, and red pepper flakes. Serve with lime wedges if desired.