Spicy Miso Glazed Salmon with Crispy Ginger Rice

Instructions

1. 1

   Rinse the rice under cold water until the water runs clear. Transfer rice to a medium saucepan with 1.25 cups of water. Bring to a boil, then reduce heat to low, cover, and simmer for 15-20 minutes, or until water is absorbed. Let it steam, covered, for 5 minutes off the heat.

   ~25 min
2. 2

   While the rice cooks, peel and thinly julienne about half of the fresh ginger. Finely mince the remaining ginger. Set aside.

   ~5 min
3. 3

   In a small bowl, whisk together the white miso paste, soy sauce, mirin, honey, sriracha, and sesame oil to create the glaze. Set aside.

   ~2 min
4. 4

   Heat 2 tablespoons of vegetable oil in a frying pan over medium-high heat. Add the julienned ginger and fry until golden brown and crispy, about 3-4 minutes. Remove crispy ginger with a slotted spoon and drain on paper towels. Reserve the ginger-infused oil in the pan.

   ~5 min
5. 5

   Add the minced ginger to the reserved oil in the frying pan and sauté for 1 minute until fragrant. Add the salmon fillets, skin-side down if applicable. Sear for 3-4 minutes until the skin is crispy.

   ~5 min
6. 6

   Flip the salmon and brush generously with the miso glaze. Cook for another 3-4 minutes, or until the salmon is cooked through and the glaze is caramelized. Baste with glaze during cooking.

   ~5 min
7. 7

   Fluff the cooked rice with a fork. Stir in the crispy fried ginger and thinly sliced green onions. Serve the glazed salmon immediately over the ginger rice.

   ~3 min