Miso-Glazed Salmon with Black Garlic Forbidden Rice

Instructions

1. 1

   Rinse the forbidden rice under cold water until the water runs clear. In a saucepan, combine the rinsed rice, 1.75 cups of water, and 0.25 teaspoon of salt. Bring to a boil, then reduce heat to low, cover, and simmer for 25 minutes, or until water is absorbed.

   ~28 min
2. 2

   While the rice cooks, prepare the miso glaze. In a small bowl, whisk together the white miso paste, mirin, soy sauce, honey, and sesame oil until smooth. Finely mince the black garlic cloves and add them to the miso mixture, stirring to combine.

   ~5 min
3. 3

   Pat the salmon fillets dry with paper towels. Brush half of the miso glaze generously over the top of each salmon fillet.

   ~1 min
4. 4

   Heat 1 tablespoon of neutral cooking oil in a frying pan over medium-high heat. Carefully place the glazed salmon fillets, skin-side down (if applicable), into the hot pan.

   ~2 min
5. 5

   Sear the salmon for 4-5 minutes until the skin is crispy and golden brown. Flip the salmon and brush the remaining miso glaze over the seared side. Cook for another 3-4 minutes, or until the salmon is cooked through and flakes easily with a fork. Be careful not to burn the glaze.

   ~8 min
6. 6

   Once the rice is cooked, fluff it with a fork. Serve the miso-glazed salmon immediately over a bed of the black garlic forbidden rice.

   ~1 min