Roasted Salmon With Miso Rice and Ginger-Scallion Vinaigrette
"This easy weeknight dinner maximizes pantry essentials to create rich flavors with minimal effort. Miso, typically used in soups and sauces, is mixed into raw rice before cooking, resulting in sticky, savory steamed rice. Fragrant basmati is recommended, but any long-grain rice will suffice.Freshness and crunch come from shredded cabbage, though any crispy vegetable works well: try shredded Brussels sprouts, carrots, snap peas, radishes, or iceberg lettuce. For a heartier dish, add canned chickpeas, white beans, or black beans. Finally, a zesty ginger-scallion vinaigrette adds a bright tang to complement the roasted salmon's richness."
Ingredients
- ¼ cup white or sweet miso
- 1 ½ cups basmati or other long-grain rice
- 4 6-ounce skin-on salmon fillets
- 2 tablespoons extra-virgin olive oil
- Kosher salt and black pepper
- ¼ cup low-sodium soy sauce
- ¼ cup chopped scallions plus more for garnish
- 1 tablespoon distilled white vinegar or unseasoned rice vinegar
- 1 tablespoon minced fresh ginger
- 4 cups finely shredded cabbage such as green, Napa or savoy (about 8 ounces)
- Roasted sesame oil for serving
Instructions
- Preheat oven to 425 degrees. In a medium saucepan, whisk together miso and 2 ¼ cups of water until dissolved. Add rice, bring to a boil, then cover, reduce heat to low, and simmer until all 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 slightly sticky).
- Place salmon on a rimmed baking sheet. Rub with olive oil, season with salt and pepper, and arrange skin-side up. Roast until fish is just opaque and cooked to medium, 8 to 10 minutes.
- In a small bowl, combine soy sauce, scallions, vinegar, and ginger. Season with salt and pepper to taste.
- Divide miso rice and cabbage evenly among bowls. Top with roasted salmon, ginger-scallion vinaigrette, and a drizzle of sesame oil.