Atlantic Salmon* Recipe
miso infused jasmine rice steamed in a banana leaf, blistered shishito, charred broccolini, kimchi aioli, avocado, pickled vegetables, cilantro
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Ingredients
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Main Ingredients
Method
Preparation
- 1
Prepare the Miso Jasmine Rice
Rinse the jasmine rice under cold water until the water runs clear. Cook the rice according to package instructions, adding miso paste during the last 5 minutes of cooking. Once cooked, fluff with a fork and set aside.
- 2
Prepare the Salmon
Preheat the oven to 375°F (190°C). Place each salmon fillet on a piece of banana leaf and season with salt and pepper. Wrap the salmon in the banana leaves and place them on a baking tray. Bake in the oven for 15-20 minutes or until the salmon is cooked through.
- 3
Blister the Shishito Peppers
Heat a skillet over high heat. Add the shishito peppers and blister them for about 3-5 minutes until charred and slightly softened. Remove from heat and set aside.
- 4
Char the Broccolini
In the same skillet, add the broccolini and char for about 4-5 minutes until tender and slightly crispy. Remove from heat and set aside.
- 5
Prepare the Kimchi Aioli
In a small bowl, mix together store-bought or homemade kimchi with mayonnaise to create the kimchi aioli. Adjust the amount of kimchi for your desired spice level.
- 6
Assemble the Dish
On a plate, place a serving of miso jasmine rice. Top with a banana leaf-wrapped salmon fillet, blistered shishito peppers, charred broccolini, sliced avocado, and a dollop of kimchi aioli. Garnish with pickled vegetables and fresh cilantro.
