Umami Bomb Miso-Glazed Salmon with Forbidden Rice Salad
This dish features pan-seared salmon coated in a savory miso and ginger glaze, served alongside a vibrant salad of black forbidden rice, edamame, and pickled radishes. The rich umami notes of the miso are balanced by the slightly nutty rice and the tang of the pickles, creating a satisfying and flavorful lunch.
Prep Time
45 min
Difficulty
Medium
Servings
2
Calories
550 kcal
Instructions
- 1
Combine miso paste, soy sauce, mirin, grated ginger, and sesame oil in a small bowl. Whisk until smooth to create the glaze.
~3 min - 2
Rinse the forbidden rice under cold water. In a medium saucepan, combine the rinsed rice and water. Bring to a boil, then reduce heat to low, cover, and simmer for 25 minutes, or until water is absorbed and rice is tender.
~30 min - 3
While the rice is cooking, pat the salmon fillets dry with paper towels. Season lightly with salt and pepper.
~2 min - 4
Heat vegetable oil in a frying pan over medium-high heat. Sear the salmon, skin-side down (if applicable), for 3-4 minutes until crispy. Flip the salmon and cook for another 2-3 minutes.
~7 min - 5
Brush the miso glaze generously over the salmon during the last minute of cooking, allowing it to caramelize slightly.
~1 min - 6
Once the rice is cooked, fluff it with a fork. Gently stir in the shelled edamame, sliced pickled radishes, and sliced scallions.
~3 min - 7
Serve the miso-glazed salmon over the forbidden rice salad.
~1 min
Tips
- For extra flavor, add a pinch of red pepper flakes to the miso glaze.
- Leftover forbidden rice salad can be stored in an airtight container in the refrigerator for up to 3 days and served cold or reheated.
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