Misoyaki Salmon Recipe
Seared salmon with kabayaki glaze, charred broccolini, minnesota fried wild rice with egg, carrot, napa cabbage, sesame, miso vinaigrette (*contains peanuts*)
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Ingredients
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Salmon
Charred Broccolini
Minnesota Fried Wild Rice
Miso Vinaigrette
Method
Prepare the Salmon
- 1
Marinate the Salmon
In a bowl, combine the kabayaki sauce and sesame oil. Add the salmon fillets and marinate for at least 30 minutes.
- 2
Sear the Salmon
Heat a non-stick skillet over medium-high heat. Once hot, add the marinated salmon fillets skin-side down. Cook for about 5-6 minutes until the skin is crispy, then flip and cook for another 3-4 minutes or until cooked through.
Char the Broccolini
- 3
- 4
Char the Broccolini
Heat a grill pan over medium-high heat. Add the broccolini and grill for 5-7 minutes until charred and tender. Remove from heat and set aside.
Make Minnesota Fried Wild Rice
- 5
Cook the Wild Rice
In a pot, combine wild rice and water. Bring to a boil, then reduce heat, cover, and simmer for about 45 minutes until tender. Drain and set aside.
- 6
Fry the Rice
In a large skillet, scramble the eggs over medium heat. Add the cooked wild rice, diced carrots, and shredded napa cabbage. Stir in soy sauce, sesame seeds, salt, and black pepper. Cook for another 5-7 minutes until heated through.
Prepare Miso Vinaigrette
- 7
Mix the Vinaigrette
In a small bowl, whisk together the miso paste, rice vinegar, sesame oil, honey, and water until smooth. Season with salt and black pepper to taste.
