Miso-Glazed Salmon with Forbidden Rice and Ginger-Scallion Oil

Instructions

1. 1

   Rinse the forbidden rice under cold water. In a saucepan, combine the forbidden rice with 1 cup of water and a pinch of salt. Bring to a boil, then reduce heat, cover, and simmer for 30 minutes, or until water is absorbed and rice is tender.

   ~35 min
2. 2

   While the rice cooks, prepare the miso glaze. In a small bowl, whisk together the white miso paste, mirin, soy sauce, and honey until smooth.

   ~5 min
3. 3

   Pat the salmon fillets dry with paper towels and season with salt and black pepper.

   ~2 min
4. 4

   Heat 1 tablespoon of vegetable oil in a frying pan over medium-high heat. Sear the salmon, skin-side down, for 4-5 minutes until the skin is crispy.

   ~5 min
5. 5

   Flip the salmon and cook for another 3-4 minutes, or until cooked through. Brush the miso glaze generously over the salmon during the last minute of cooking.

   ~4 min
6. 6

   While the salmon cooks, finely mince the fresh ginger and thinly slice the white and green parts of the scallions. In a separate small bowl, combine the minced ginger and sliced scallions. Heat the remaining 2 tablespoons of vegetable oil in a very small saucepan until shimmering (but not smoking). Carefully pour the hot oil over the ginger and scallions. This will sizzle and release their aroma.

   ~6 min
7. 7

   Fluff the cooked forbidden rice with a fork and serve it alongside the miso-glazed salmon. Drizzle the ginger-scallion oil over the salmon and rice.

   ~2 min