Simple Roast Salmon with Miso Rice
This Salmon recipe is so easy it will become your go-to! It's great paired with Miso Rice or easily enhanced with other unique sides and salads!
Photo Credit: Just One Cookbook
Photo Credit: Just One Cookbook
Ingredients
- Salmon -
- (1) 2-3 lbs side of salmon, skin on
- ¼ cup extra virgin olive oil
- Flaky sea salt and pepper
- Miso Rice -
- ¼ cup white or sweet miso
- 1 ½ cups basmati or other long-grain rice
- Kosher salt and black pepper
Instructions
- Salmon -
- Cut salmon into (4-6) 6-ounce filets.
- On a rimmed baking sheet, rub salmon all over with extra virgin olive oil, season with flaky sea salt salt and pepper and arrange skin-side up. Roast until fish is just opaque and cooked to medium, 8 to 10 minutes.
- Miso Rice -
- In a medium saucepan, whisk miso with 2 1/4 cups water until dissolved. Stir in rice and bring to a boil. Cover, reduce heat to low and cook until all of the liquid is absorbed and rice is tender, about 15 minutes. Remove from heat and let stand for 5 minutes. Fluff rice with a fork (it will be a little sticky).
- Garnish -
- ¼ cup sliced scallions, 1 tbsp minced ginger and about 8-ounces finely shredded Napa cabbage.
- To assemble -
- In serving bowls, add Miso rice to the bottom, top with 1 layer of shredded Napa cabbage, then Simple Roast Salmon, top with sliced scallions and minced ginger.