If your mouth doesn’t water by the thought of Nobu’s black cod when hearing the word “miso-glazed” then we definitely can’t be friends.
I was craving some Asian flavors today and I wanted something healthy yet comforting and satisfying.
After looking hopelessly through my kitchen I noticed this beautiful whole piece of salmon that my parents had just brought back from the grocery store. It suddenly clicked, MISO-glazed salmón! The rest just came without a thought. Brown rice, soft boiled egg, avocado. Brilliant.
I must say, my glaze was pretty damn good. Nobu would be impressed.
What you need:
- Salmon (I used enough for 4-5 people)
- 1/4 cup Miso paste
- 1/4 cup mirin
- 3 tbsp sake
- 1/4 cup of brown sugar
- 1/4 cup soy sauce
- 3 cups of brown rice
- 1 avocado
- scallions and sesame seeds for garnish
- Soft boil egg (optional, 1 per bowl)
What to do:
- In a bowl, mix miso paste, soy sauce, brown sugar, mirin, and sake.
- Pour over salmon and marinate for a minimum of 1 hour in the fridge. The more you let it sit the better it will taste.
- Pre-heat oven to 400 F.
- Start cooking brown rice to the box instructions. I season mine by throwing in half a white onion, salt, white pepper, garlic cloves, ground ginger, and ground mustard. (I just eyeball my seasonings so I don’t really know how much of anything I threw in there, feel free to experiment)
- Sear your salmon in a hot skillet. 2-3 minutes each side
- Transfer salmon to the oven and let it bake for 10 minutes or until desired doneness.
- While you wait for the salmon and rice to be done, boil your egg. I like mine soft.
- Assemble your bowl. Rice on the bottom, soft-boiled egg, salmon, and avocado slices to the side.
- Finish it with some scallions, sesame seeds, and a drizzle of soy sauce and sriracha