Spicy Miso Glazed Salmon with Crispy Rice Salad

Instructions

1. 1

   Prepare the miso glaze: In a small bowl, whisk together miso paste, sriracha, honey, rice vinegar, sesame oil, and soy sauce until smooth. Set aside.

   ~5 min
2. 2

   Prepare the crispy rice: Heat 1 tablespoon of vegetable oil in a non-stick frying pan over medium-high heat. Add the cooked sushi rice and press it down into an even layer. Cook for 5-7 minutes per side, or until golden brown and crispy.

   ~15 min
3. 3

   While the rice is crisping, pat the salmon fillets dry with paper towels. Season lightly with salt and pepper.

   ~2 min
4. 4

   Heat the remaining 1 tablespoon of vegetable oil in another frying pan over medium-high heat. Sear the salmon, skin-side down (if applicable), for about 4-5 minutes until the skin is crispy.

   ~5 min
5. 5

   Flip the salmon and brush the top generously with the prepared 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 if desired.

   ~4 min
6. 6

   Assemble the salad: Once the rice is crispy, cut it into wedges or squares. In a large bowl, combine the sliced cucumber, julienned carrot, sliced red bell pepper, and chopped cilantro. Toss gently.

   ~5 min
7. 7

   Serve the crispy rice cakes alongside the miso-glazed salmon. Spoon the fresh vegetable salad next to it, and serve with lime wedges.