Sticky Miso Maple Glazed Salmon with Coconut Ginger Rice 🍯🐟
Ingredients:
• For the Miso Maple Glaze:
• 3 tbsp white miso paste
• 2 tbsp maple syrup
• 1 tbsp soy sauce
• 1 tbsp rice vinegar
• 1 tsp sesame oil
• 1/2 tsp grated ginger
• For the Salmon:
• 4 salmon fillets
• Salt & pepper, to taste
• 1 tbsp olive oil
• For the Coconut Ginger Rice:
• 1 cup jasmine rice
• 1 can (13.5 oz) coconut milk
• 1 cup water
• 1 tsp fresh ginger, grated
• 1 tbsp olive oil
• Salt, to taste
• For the Roasted Sesame Mushrooms:
• 1 lb mushrooms, sliced
• 2 tbsp sesame oil
• 1 tbsp soy sauce
• 1 tbsp sesame seeds
• Salt & pepper, to taste
• For the Charred Bok Choy:
• 4 baby bok choy, halved
• 1 tbsp olive oil
• Salt & pepper, to taste
• For the Spicy Yuzu-Sesame Dressing:
• 2 tbsp yuzu juice (or fresh lemon juice)
• 1 tbsp soy sauce
• 1 tbsp sesame oil
• 1 tsp honey
• 1/2 tsp chili flakes (optional)
Instructions:
1. Prepare the Miso Maple Glaze:
• In a small bowl, whisk together miso paste, maple syrup, soy sauce, rice vinegar, sesame oil, and grated ginger until smooth. Set aside.
2. Cook the Coconut Ginger Rice:
• Rinse the jasmine rice under cold water until the water runs clear.
• In a medium saucepan, combine the rice, coconut milk, water, grated ginger, and olive oil. Bring to a boil.
• Reduce the heat to low, cover, and simmer for 18-20 minutes until the rice is tender and the liquid is absorbed. Fluff the rice with a fork and season with salt to taste.
3. Roast the Sesame Mushrooms:
• Preheat the oven to 400°F (200°C).
• Toss the sliced mushrooms with sesame oil, soy sauce, sesame seeds, salt, and pepper. Spread them out in a single layer on a baking sheet.
• Roast for 15-20 minutes, flipping halfway through, until they’re golden and tender.
4. Char the Bok Choy:
• Heat olive oil in a grill pan or large skillet over medium-high heat.
• Season the bok choy halves with salt and pepper, then place them cut-side down in the pan.
• Cook for 3-4 minutes until the bok choy is charred and tender. Remove from the pan.
5. Cook the Salmon:
• Season the salmon fillets with salt and pepper.
• Heat olive oil in a large skillet over medium-high heat.
• Place the salmon fillets skin-side down and cook for 4-5 minutes until crispy and golden. Flip the salmon and brush with the miso maple glaze.
• Continue cooking for 3-4 minutes until the salmon is cooked through and coated with the glaze.
6. Make the Spicy Yuzu-Sesame Dressing:
• In a small bowl, whisk together yuzu juice (or lemon juice), soy sauce, sesame oil, honey, and chili flakes (if using).
7. Assemble the Dish:
• Serve the coconut ginger rice as the base in each bowl.
• Top with the sticky miso maple-glazed salmon fillets, roasted sesame mushrooms, and charred bok choy.
• Drizzle with the spicy yuzu-sesame dressing for an added kick.
Servings: 4
Calories: Approx. 450 per serving
This dish brings together a delicious mix of savory, sweet, spicy, and smoky flavors that will elevate any meal! 😋🐟🍚
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