Roasted Salmon With Miso Rice and Ginger-Scallion Vinaigrette

Name: Roasted Salmon With Miso Rice and Ginger-Scallion Vinaigrette
Total time: 30 min
Ingredients: 1/4 cup white or sweet miso; 1 1/2 cups basmati or other long-grain rice; 4 (6-ounce) skin-on salmon fillets; 2 tablespoons extra-virgin olive oil; Kosher salt and black pepper; 1/4 cup low-sodium soy sauce; 1/4 cup chopped scallions, plus more for garnish; 1 tablespoon distilled white vinegar or unseasoned rice vinegar; 1 tablespoon minced fresh ginger; 4 cups finely shredded cabbage, such as green, Napa or savoy (about 8 ounces); Roasted sesame oil, for serving

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Total: 30 minutes

Servings: 4

Author : Kay Chun

basmati rice cabbage ginger

Roasted Salmon With Miso Rice and Ginger-Scallion Vinaigrette

Instructions

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Step 1

Heat oven to 425 degrees. In a medium saucepan, whisk miso with 2 1/4 cups water until dissolved. Stir in rice and bring to a boil. Cover, reduce heat to low and cook until all of the liquid is absorbed and rice is tender, about 15 minutes. Remove from heat and let stand for 5 minutes. Fluff rice with a fork (it will be a little sticky).

Step 2

On a rimmed baking sheet, rub salmon all over with olive oil, season with salt and pepper and arrange skin-side up. Roast until fish is just opaque and cooked to medium, 8 to 10 minutes.

Step 3

In a small bowl, combine soy sauce, scallions, vinegar and ginger, and season with salt and pepper.

Step 4

Divide miso rice and cabbage among bowls. Top with salmon, ginger-scallion vinaigrette and sesame oil.

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