Miso Marinated Salmon Recipe
Seared salmon, sesame-jasmine rice cake, seared asparagus, shiitake mushrooms, ponzu sauce
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Ingredients
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Miso Marinade
Salmon
Sesame-Jasmine Rice Cake
Vegetables
Ponzu Sauce
Method
Miso Marinade
- 1
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.
- 2
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.
Sesame-Jasmine Rice Cake
- 3
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.
- 4
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.
Vegetables
- 5
- 6
Sauté Asparagus
Add asparagus to the skillet, season with salt and pepper, and sauté for about 5-7 minutes until tender.
- 7
Cook the Salmon
- 8
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.
Ponzu Sauce
- 9
Prepare Ponzu Sauce
In a small bowl, mix together soy sauce, yuzu juice (or lemon juice), mirin, and rice vinegar until well combined.
