Salmon Says Recipe
Norwegian miso salmon, jasmine rice blend, snow peas, bean sprouts, pickled cabbage, pickled red onions, julienne carrots, red peppers, bok choy, edamame beans, carrot ginger vinaigrette
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Ingredients
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Salmon
Rice Blend
Vegetables
Vinaigrette
Method
Preparation of Salmon
- 1
Marinate the Salmon
In a bowl, mix miso paste, honey, soy sauce, and sesame oil. Place the Norwegian salmon fillets in a dish and pour the marinade over them. Let it marinate for at least 30 minutes.
- 2
Cook the Salmon
Preheat the oven to 375°F (190°C). Place the marinated salmon on a lined baking sheet and bake for 15-20 minutes, or until the salmon is cooked through and flakes easily with a fork.
Preparation of Rice Blend
- 3
Cook the Rice
In a medium saucepan, combine jasmine rice, brown rice, and water. Bring to a boil, then reduce heat to low, cover, and simmer for about 15-20 minutes or until rice is tender and water is absorbed.
Preparation of Vegetables
- 4
Prepare the Vegetables
While the salmon and rice are cooking, prepare the vegetables. Slice the red bell pepper, chop the bok choy, and julienne the carrots. Set aside the snow peas, bean sprouts, pickled cabbage, and pickled red onions.
- 5
Blanch the Vegetables
Bring a pot of water to a boil. Blanch the snow peas and edamame beans for 2-3 minutes, then immediately transfer them to an ice bath to stop the cooking process.
Preparation of Carrot Ginger Vinaigrette
- 6
Make the Vinaigrette
In a small bowl, whisk together grated carrot, grated ginger, rice vinegar, olive oil, honey, salt, and black pepper until well combined.
Final Assembly
- 7
Assemble the Dish
On a plate, serve a scoop of the rice blend, top it with the baked salmon, and arrange the blanched and prepared vegetables around it. Drizzle with the carrot ginger vinaigrette before serving.
