Cooking Instructions
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Step 1
Place the Salmon Fillet (4) on a sheet pan limed with aluminum foil. Brush the miso glaze onto the salmon and refrigerate for 30 minutes to marinate.
Step 2
While the salmon is marinating, work on the coconut rice. Rinse the Jasmine Rice (1 cup) 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 3
In a saucepan, bring the Coconut Milk (14 fluid ounce), Granulated Sugar (1 teaspoon), and Sesame Oil (2 teaspoon) 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 min.
Step 4
Once done, fluff the rice with a fork and cover with a lid to allow the rice to steam for about 10 min.
Step 5
Finely slice the Scallion (2).
Step 6
Mince the Fresh Ginger (1 tablespoon).
Step 7
Add Shinshu Style White Miso (1/4 cup), Mirin (1/4 cup), Low-Sodium Soy Sauce (2 tablespoon), Sesame Oil (2 teaspoon), Rice Vinegar (1 tablespoon), ginger, Gochujang (1/2 teaspoon) to a small saucepan and bring to a simmer over medium-high heat. Remove from heat and cool to room temperature.
Step 8
Position the oven rack to the middle and preheat the broiler. Place the marinated salmon on the center rack and cook for 10-12 minutes.
Step 9
Place the coconut rice and miso glazed salmon. Top with sliced scallions, serve, and enjoy!
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