Miso Ginger Grilled Salmon* Recipe

Prepare marinade

In a medium bowl, whisk together white miso paste, soy sauce or tamari, mirin, grated ginger, minced garlic, rice vinegar, sesame oil, honey (or maple syrup), neutral oil and black pepper until smooth and homogenous.

Marinate salmon

Pat the salmon fillets dry with paper towels. Place fillets in a shallow dish or zip-top bag skin-side down. Spoon about two-thirds of the marinade over the fillets, turning to coat both sides (reserve remaining marinade for glazing). Cover and refrigerate for 20–30 minutes (up to 1 hour).

Preheat grill or broiler

About 10 minutes before grilling, remove salmon from refrigerator to come slightly toward room temperature. Preheat grill to medium-high (400–450°F / 200–230°C) or set oven broiler to high with rack 6 inches from heat source. Oil grill grates lightly with neutral oil to prevent sticking.

Grill the salmon

Place salmon on the grill skin-side down. Grill for 4–6 minutes per side depending on thickness (approx. 10–12 minutes total for 1" thick fillets), basting with reserved marinade during the last 2–3 minutes of cooking. Salmon is done when it flakes easily with a fork and reaches an internal temperature of 125–130°F (52–54°C) for medium-rare to medium. If broiling, place on a foil-lined baking sheet and broil 6–10 minutes until nicely browned and just cooked through.

Rest

Transfer grilled salmon to a plate and let rest for 3–5 minutes before serving to allow juices to redistribute.

Prepare vegetables

While the salmon marinates, wash and cut all vegetables: separate broccoli into small florets, thinly slice red bell pepper, julienne carrot, trim and halve baby bok choy (or prepare snow peas), thinly slice scallions. Mince or thinly slice garlic and julienned ginger.

Stir-fry

Heat 1 tsp vegetable oil in a large nonstick skillet or wok over medium-high heat until shimmering. Add sliced garlic and julienned ginger and stir-fry 20–30 seconds until fragrant. Add broccoli and carrot and stir-fry 2–3 minutes. Add red bell pepper and baby bok choy (or snow peas) and continue cooking 2–3 minutes more until vegetables are crisp-tender.

Season the vegetables

Add the remaining 1 tsp vegetable oil, light soy sauce (or tamari), oyster sauce if using, sesame oil, salt and black pepper. Toss to coat and cook another 30–60 seconds. Taste and adjust seasoning. Stir in sliced scallions just before removing from heat.

Keep warm

Transfer the stir-fried vegetables to a warmed serving platter; keep covered and warm until salmon is ready.

Rinse and cook rice

Rinse the Jasmine rice under cold water until the water runs clear to remove excess starch. Combine rinsed rice, 2.5 cups water and 1/2 tsp salt in a medium saucepan. Bring to a boil over high heat, then reduce heat to low, cover and simmer for 12–15 minutes until water is absorbed and rice is tender.

Steam

Remove from heat and let rice sit, covered, for 10 minutes to steam. Fluff with a fork before serving.

Divide the steamed Jasmine rice among 4 plates. Spoon a generous portion of stir-fried vegetables alongside or on top of the rice to form a bed.

Place one grilled salmon fillet on each bed of vegetables and rice, skin-side down. Drizzle any reserved warm glaze (if you warmed leftover marinade briefly to use as glaze—ensure it reaches a boil if it contacted raw fish) lightly over the salmon.

Garnish with toasted sesame seeds, thinly sliced scallions and a lemon or lime wedge. Serve immediately.