Seared Salmon

Miso glazed salmon is a wonderful addition to your at-home recipe collection. Even though it may sound a little intimidating at first, it’s surprisingly easy and delicious. Miso is a fermented soybean paste that is used mainly for soup. If you have ever been to a Japanese restaurant or a Teppanyaki restaurant, such as Kobe Japanese Steakhouse, you are probably familiar with the miso soup that they serve with most meals.

Miso paste can usually be found in the international section of your grocery store, as well as the rest of the ingredients for the glaze.

Start by mixing together the ingredients with a whisk. It should be just thick enough to coat a spoon but also runny enough to pour over your fish. Sambal is a chili sauce; some people love the spice. I think it adds a little something to wake up your taste buds. If you don’t like the heat, leave it out; it will be just as good.

As far as the garlic, I would recommend using fresh garlic. You can buy minced garlic in a jar if you don't have the time, but I feel the fresh garlic has more flavor as opposed to the minced garlic that’s been sitting in oil for who knows how many months on the shelves.

The same with ginger; I’ve seen ginger paste at the store, I haven’t tried it yet, but it’s in the same category as the minced garlic. The only special tool you need for the ginger would be a microplane. It’s just a slightly larger zester. Run the knob of ginger across the microplane until you have a nice pile of minced ginger.

As far as your salmon, you can usually get the choice to get it with the skin on or not. Your seafood department can help with that. The skin is edible and very good for your skin and hair. Many people love the crispy skin left on, while others don’t really want to try it.

For this recipe, we are using no skin to keep things simple. After you mix your glaze in a bowl, pour half of it in a plastic bag with the fish and seal it up. If you can get as much air out as possible, that is great. It helps the glaze to adhere to all over the fish. Let it marinate for at least 30 minutes. Place the filets on a baking pan lined with parchment paper. This helps prevent the fish from sticking, and it helps for clean up as well. Throw that in the oven you have preheated and let it cook for about 12 minutes. You can feel the sides of the filets with your fingers; if it pushes back, it’s cooked more through; if it’s still a little soft, it’s more on the medium-rare-medium temperature. Again, it depends on your preference; salmon is perfectly fine for a medium-rare cook. Many people just prefer it more well done. It's all your preference; it will taste amazing either way.

Now onto the rice. I love jasmine rice; it has a floral aroma and adds just a little something extra to brighten up any rice dish. The ratio of water to jasmine rice is 1:2. One cup of dry rice and two cups of water or stock. Using chicken or vegetable broth is a great way to add a little more flavor to your rice, but water works just fine as well.

I like to rinse my rice; it’s not going to ruin everything if you don’t want to wash it, or just don’t have time. All you have to do is get your liquid boiling, add in your dry rice, and cover it and let it simmer until most of the liquid is absorbed. You will start to smell it; it's a nice subtle addition to a meal. It even brightens up the kitchen with its aroma.

Once the rice is done, take it off the heat for about 5 minutes. Use a fork to fluff it up while you add the butter, soy sauce, and sesame oil. Just remember, a little sesame oil goes a long way. When you have everything all well incorporated, it’s time to plate. Put a cup of rice in the middle of a plate, carefully place your salmon on top. You can cut green onions lengthwise and put them in ice water for a minute and they will curl up making for a nice and easy garnish on top. Add a little bit of sesame seeds, toasted or not, and you have yourself an amazing restaurant-quality meal without going out.

Ingredients:

Ingredients:

- 4 salmon fillets

- 2 tablespoons white miso paste

- 2 tablespoons soy sauce

- 1 tablespoon honey or maple syrup

- 1 tablespoon rice vinegaregar

- 1 teaspoon sesame oil

- 1 clove garlic, minced

- 1-inch piece ginger, grated

- Sesame seeds and chopped green onions for garnish

- 1 teaspoon Sambal or any chili sauce

Instructions:

1. Prepare the Marinade: In a bowl, whisk together the miso paste, soy sauce, honey, rice vinegar, sesame oil, garlic, and ginger.

2. Marinate the Salmon: Place the salmon fillets in a shallow dish or a zip-top bag and pour the marinade over them. Allow marinating for at least 30 minutes to 1 hour in the refrigerator.

3. Preheat the Oven: Preheat the oven to 400°F (200°C).

4. Bake the Salmon: Line a baking sheet with parchment paper. Place the marinated salmon on the baking sheet and bake for about 12-15 minutes or until the salmon is cooked through and flakes easily with a fork.

5. Garnish: Sprinkle with sesame seeds and chopped green onions before serving.

Asian Rice

Ingredients:

- 1 cup jasmine rice

- 2 cups water or broth (chicken or vegetable)

- 2 tablespoons soy sauce

- 1 tablespoon sesame oil

- 1 green onion, chopped

- 1 tablespoon toasted sesame seeds

- 1 tablespoon unsalted butter

Instructions:

1. Rinse the Rice: Rinse the rice under cold water until the water runs clear to remove excess starch.

2. Cook the Rice: In a pot, bring the water or broth to a boil. Add the rice and a pinch of salt, then reduce the heat to low, cover, and simmer for about 15-20 minutes or until the rice is tender and the liquid is absorbed.

3. Flavor the Rice: Once cooked, fluff the rice with a fork and stir in soy sauce, sesame oil, chopped green onion, and toasted sesame seeds.