Miso Marinated Salmon Recipe

Prepare the Miso Marinade

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

Marinate the Salmon

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.

Cook the Jasmine Rice

In a pot, combine jasmine rice, water, and salt. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes or until the rice is tender and water is absorbed.

Make the Rice Cake

Once the rice is cooked, let it cool slightly. In a mixing bowl, stir in sesame oil and sesame seeds. Press the rice mixture firmly into a greased cake pan or mold. Refrigerate for at least 30 minutes until firm.

Prepare the Vegetables

Trim the asparagus and slice the shiitake mushrooms. In a skillet, heat olive oil over medium heat.

Sauté Asparagus

Add asparagus to the skillet, season with salt and pepper, and sauté for about 5-7 minutes until tender.

Sauté Shiitake Mushrooms

In the same skillet, add the shiitake mushrooms and sauté for an additional 5 minutes until they are tender and browned.

Sear the Salmon

Heat a non-stick skillet over medium-high heat. Remove the salmon from the marinade and sear skin-side down for about 4-5 minutes until crispy. Flip and cook for another 3-4 minutes on the other side until cooked through.

Prepare Ponzu Sauce

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