Charred Miso Salmon & Saffron Coconut Rice Bowl 🐟🔥🍚✨
Ingredients:
• For the Charred Miso Salmon:
• 2 salmon fillets (6-8 oz each)
• 2 tbsp miso paste (white or red)
• 1 tbsp soy sauce
• 1 tbsp honey or maple syrup
• 1 tbsp rice vinegar
• 1 tbsp sesame oil
• 1 tsp grated fresh ginger
• 1/2 tsp garlic powder
• Salt & pepper, to taste
• For the Saffron Coconut Rice:
• 1 cup jasmine rice
• 1 can (13.5 oz) coconut milk
• 1 cup water
• 1/4 tsp saffron threads, soaked in 2 tbsp warm water
• 1 tbsp olive oil
• Salt, to taste
• For the Pickled Red Onions:
• 1 small red onion, thinly sliced
• 1/2 cup rice vinegar
• 1 tbsp sugar
• 1/2 tsp salt
• For the Roasted Pineapple Chunks:
• 1/2 pineapple, peeled and cut into chunks
• 1 tbsp olive oil
• 1 tbsp honey
• Pinch of salt
• For the Yuzu Sesame Aioli:
• 1/4 cup mayonnaise
• 1 tbsp yuzu juice (or fresh lime juice)
• 1 tsp sesame oil
• 1 tsp soy sauce
• 1/2 tsp garlic powder
• Pinch of salt
• For Garnish:
• Fresh cilantro or green onions, chopped
• Sesame seeds (optional)
Instructions:
1. Prepare the Charred Miso Salmon:
• Preheat your grill or a grill pan over medium-high heat.
• In a small bowl, whisk together miso paste, soy sauce, honey, rice vinegar, sesame oil, grated ginger, garlic powder, salt, and pepper.
• Coat the salmon fillets with the miso marinade and let them sit for 10-15 minutes to absorb the flavors.
• Grill the salmon for 4-5 minutes per side, or until the salmon is charred on the outside and cooked through to your desired level of doneness.
2. Make the Saffron Coconut Rice:
• Rinse the jasmine rice under cold water until the water runs clear.
• In a saucepan, combine coconut milk, water, saffron (with its soaking water), and a pinch of salt. Bring to a boil, then reduce the heat to low.
• Add the rice, cover the pot, and simmer for 15-18 minutes, until the rice is cooked and the liquid is absorbed. Fluff the rice with a fork and set aside.
3. Pickle the Red Onions:
• In a small bowl, combine rice vinegar, sugar, and salt. Stir until the sugar and salt dissolve.
• Add the thinly sliced red onion and toss to coat. Let it sit for at least 10 minutes, or longer for a more intense pickling.
4. Roast the Pineapple Chunks:
• Preheat your oven to 400°F (200°C).
• Toss the pineapple chunks in olive oil, honey, and a pinch of salt. Spread them evenly on a baking sheet.
• Roast for 15-20 minutes, or until the pineapple is golden brown and slightly caramelized. Remove from the oven and set aside.
5. Make the Yuzu Sesame Aioli:
• In a small bowl, whisk together mayonnaise, yuzu juice (or lime juice), sesame oil, soy sauce, garlic powder, and a pinch of salt. Adjust the seasoning to taste.
6. Assemble the Bowl:
• Start with a base of saffron coconut rice in each bowl.
• Place the charred miso salmon fillet on top of the rice.
• Add a generous serving of pickled red onions and roasted pineapple chunks.
• Drizzle the creamy yuzu sesame aioli over the top and garnish with fresh cilantro, green onions, and sesame seeds (optional).
7. Serve:
• Serve immediately and enjoy the balance of smoky, sweet, and savory flavors in this luxurious bowl.
Servings: 2
Calories: Approx. 600-700 per serving (depending on portion sizes)
This Charred Miso Salmon & Saffron Coconut Rice Bowl is a perfect balance of bold, aromatic flavors and creamy textures. The smoky miso salmon, fragrant saffron rice, and fresh, tangy toppings come together in a bowl that’s sure to impress your taste buds. 🍤🔥🍚✨
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