Miso-crusted salmon with black rice recipe
This has so much going for it: omegas from the salmon and sesame oil and an explosion of fibre and polyphenols from the black rice and edamame. Also, it looks pretty and tastes fabulous.
Ingredients
For the salmon and rice- 220 g black rice
- 1 tsp mirin (or a pinch of sugar)
- 1 tbsp miso paste
- 1 tsp soy sauce/tamari (use gluten-free if needed), plus extra to serve
- 4 salmon fillets (about 120g/4oz each, try to use wild rather than farmed salmon)
- 125 g frozen edamame beans
- 1 pinch black or white sesame seeds, or a mixture, to serve
- 1 drizzle of toasted sesame oil, to serve
- 125 g cucumber, sliced into long thin ribbons
- 1 really generous pinch of sugar
- 1 generous pinch of salt
- 1 pinch of black or white sesame seeds, or a mixture
- 0.5 tsp rice vinegar
- 1 tsp very finely grated fresh ginger
Details
- Cuisine: British
- Recipe Type: Salmon
- Difficulty: Easy
- Preparation Time: 10 mins
- Cooking Time: 40 mins
- Serves: 4
Step-by-step
- Place the rice in a pan with a lid (use a pan that won’t stain), cover with cold water, and bring to a simmer over a medium heat. Cook until tender, up to 35 minutes. Drain any excess water, fluff up with a fork and cover with the lid until ready to serve.
- Meanwhile, thoroughly mix the mirin, miso paste and soy sauce/tamari together, then rub the mixture all over the salmon fillets. Set aside.
- Mix all the cucumber pickle ingredients together in a small bowl, and set aside.
- Once the rice is cooked, heat the grill to medium.
- Place the beans in a pan of boiling water, bring back to the boil and simmer for a couple of minutes. Drain and keep warm.
- When the grill is hot, grill the salmon, skin-side up, for 2 minutes. Cook until dark but not scorched (the marinade can easily burn), then turn the salmon and cook the other side for 3–4 minutes, or until the salmon is just cooked through and beginning to flake. Don’t allow it to overcook and fall apart.
- Serve in wide bowls, with the rice on the bottom, the edamame beans and salmon on top, and the cucumber pickle alongside. Finish with a drizzle of toasted sesame oil and extra soy sauce on the table.
This recipe is from Leon Happy Guts: Recipes to Help You Live Better by Rebecca Seal and John Vincent. Published by Conran (£16.99).
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