Cooking Instructions
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Step 1
Add
Shinshu Style White Miso (70 g)
,
Mirin (60 mL)
,
Low-Sodium Soy Sauce (30 mL)
,
Sesame Oil (10 mL)
,
Rice Vinegar (15 mL)
,
Fresh Ginger (6 g)
, and
Gochujang (2 g)
to a small saucepan and bring to a simmer over medium-high heat. Remove from heat and cool to room temperature.
Step 2
Place the
Salmon Fillets (4)
on a sheet pan lined with aluminum foil. Brush the miso glaze onto the salmon and refrigerate for 30 minutes to marinate.
Step 3
While the salmon is marinating, work on the coconut rice. Rinse the
Jasmine Rice (185 g)
by placing the rice in a large bowl of cold water and swishing the rice around until the water becomes cloudy. Pour out the water and repeat the process until the water is clear. 5-6 times.
Step 4
In a saucepan, bring the
Coconut Milk (415 mL)
,
Granulated Sugar (4 g)
, and
Sesame Oil (10 mL)
to a simmer over medium-high heat - careful not to let boil. Once the milk is simmering, deep the heat to low, add the rice, give a quick stir, and cover with a lid. Cook for 15 minutes.
Step 5
Fluff the rice with a fork and cover with a lid to allow the rice to steam for about 10 minutes.
Step 6
Position the oven rack to the top (about 4- 6 inches away from the heat source) and preheat the broiler for 3 minutes.
Step 7
Place the marinated salmon, skin side down, on a sheet pan lined with foil, and cook until the exterior is caramelized and slightly opaque in the center, about 7-10 minutes, depending on thickness and distance from the broiler.
Step 8
Place the coconut rice and miso-glazed salmon on a plate. Top with
Scallions (1 bunch)
serve, and enjoy!
