Miso Marinated Salmon Recipe

Prepare Miso Marinade

In a bowl, whisk together the white miso paste, honey, soy sauce, rice vinegar, grated ginger, and minced garlic until smooth.

Place the salmon fillets in a shallow dish and pour the miso marinade over them. Ensure the salmon is well-coated. Cover and refrigerate for at least 30 minutes, or up to 2 hours for more flavor.

Prepare Jasmine Rice

Rinse the jasmine rice under cold water until the water runs clear, then drain.

Cook Rice

In a saucepan, combine the rinsed jasmine rice and 1.5 cups of water. Add salt and bring to a boil.

Let Rice Sit

Reduce heat to low, cover, and simmer for 15 minutes or until the rice is tender and water is absorbed. Remove from heat and let it sit covered for 10 minutes.

Fluff the rice with a fork and stir in sesame oil and sesame seeds. Press the rice mixture into a greased cake pan to form a cake and set aside.

Sauté Asparagus

Heat 1 tablespoon of olive oil in a skillet over medium heat. Add the asparagus and sauté for about 5-7 minutes until tender and slightly charred. Season with salt and pepper.

In the same skillet, add the remaining tablespoon of olive oil and the sliced shiitake mushrooms. Sauté for 3-5 minutes until the mushrooms are tender. Season with salt and pepper.

Prepare to Cook Salmon

Heat a non-stick skillet over medium-high heat. Remove the salmon from the marinade and let the excess drip off.

Place the salmon fillets in the hot skillet, skin-side down. Sear for about 4-5 minutes, then carefully flip and cook for another 3-4 minutes until cooked through and flaky.

Prepare Ponzu Sauce

In a small bowl, mix together soy sauce, yuzu juice (or lemon juice), mirin, and rice vinegar.

Stir in chopped green onions. Adjust seasoning with additional soy sauce or yuzu juice if needed.