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Name: Japanese Miso-Glazed Salmon with Pickled Ginger Rice
Prep time: 35 min
Total time: 35 min
Yield: 1 serving
Ingredients: 6 oz salmon fillet, skin-on or off as preferred; 1 1/2 tbsp white miso paste; 1 tbsp mirin; 1 tbsp sake; 1 tsp sugar; 1/2 tsp soy sauce; 1/2 cup short-grain sushi rice, uncooked; 3/4 cup water (for rice); 1 tbsp seasoned rice vinegar; 2 tbsp pickled ginger, finely chopped, plus extra for garnish; 1 tsp toasted sesame seeds; 3 shiso leaves, thinly sliced; 6 spears asparagus, trimmed; 1 tsp soy sauce (for asparagus); 1/2 tsp toasted sesame oil (for asparagus)

Japanese Miso-Glazed Salmon with Pickled Ginger Rice

CrushedLemon1034

This elegant Japanese-inspired dish features tender salmon glazed with a sweet-savory miso marinade, broiled to perfection for a caramelized finish. The fish sits atop warm sushi rice jazzed up with quick-pickled ginger, adding pops of brightness and crunch. A sprinkle of nutty sesame seeds and aromatic shiso leaves brings freshness and complexity. Crisply blanched asparagus tossed in a soy-sesame dressing offers a vibrant, umami-packed side. This meal is a beautiful harmony of flavors and textures—rich, tangy, and balanced, ideal for a sophisticated dinner at home.

Ingredients

Instructions

Preheat broiler to high and line a baking sheet with foil.
In a small bowl, whisk together miso paste, mirin, sake, sugar, and 1/2 tsp soy sauce to make the glaze.
Pat salmon dry and place on prepared baking sheet. Brush generously with miso glaze. Let marinate at room temperature for 10 minutes.
While salmon marinates, rinse sushi rice under cold water until water runs clear. Combine rice and 3/4 cup water in a small pot, bring to a boil, cover, reduce to low, and cook 15 minutes. Remove from heat and let steam, covered, for 10 more minutes.
While rice cooks, bring a small pot of salted water to a boil. Add asparagus and blanch for 1-2 minutes until bright green and crisp-tender. Drain and immediately rinse under cold water. Pat dry. Toss asparagus with 1 tsp soy sauce and 1/2 tsp toasted sesame oil.
Transfer cooked rice to a bowl. Gently fold in seasoned rice vinegar and chopped pickled ginger. Keep warm.
Broil salmon 6 inches from heat source for 5-7 minutes, or until glaze caramelizes and salmon is just cooked through. Let rest 2 minutes, then cut into serving portion if needed.
To serve, mound pickled ginger rice in a shallow bowl. Place broiled salmon on top. Sprinkle with toasted sesame seeds and shiso leaves. Add extra pickled ginger on the side. Arrange dressed asparagus alongside as a vibrant side.