Miso Salmon with Rice + Asparagus
Why we love it:
- 1 cup Basmati Rice (White)
- 2 cups Water
- 1 teaspoon Kosher Salt
- 2 Tablespoons White Miso (yellow or red work too)
- 2 Tablespoons Soy Sauce (or tamari)
- 1 Tablespoon Rice Vinegar
- 1 Tablespoon Maple Syrup
- 1⁄4 teaspoon Sriracha (optional to taste)
- 11⁄4 pounds Salmon (4 filets)
- 1 pound Asparagus
1. PREHEAT THE OVEN TO 425 DEGREES
Combine rice, water, and ½ teaspoon salt in a pot with a tight fitting lid. Bring to a boil then stir, reduce to lowest heat and cover tightly. Simmer without touching it for 16 minutes until the water is absorbed.
3. MISO GLAZE
In a small bowl whisk together the ingredients: 2 Tablespoons miso, 2 Tablespoons soy sauce, 1 Tablespoon rice vinegar, 1 Tablespoon maple syrup, and a ¼ teaspoon Sriracha - if you like it spicy! Set aside.
Slice salmon into filets if needed. Place on one side of a baking sheet, skin side down. Rub with a few drops of olive oil and a pinch of salt - not too much! Place in the oven for 5 minutes.
Trim off the bottom inch or so of the asparagus.
When the salmon has cooked for 5 minutes, slide the pan out. Scatter the asparagus on the other side of the pan and drizzle with olive oil and a pinch of salt. Spoon or brush all of the miso glaze over the salmon evenly. Return to oven for 5 - 7 minutes or until salmon is cooked through.
If desired, for the last minute or so, change the oven to broil and get lots of char marks on the top.
Serve salmon over rice with a few spears of asparagus.