SALMON-Miso-Glazed Salmon with Green Tea Rice

By Unblond1

Ingredients

• 1/2 rice cooker cups white rice, such as jasmine or short-grain sushi
• 2 tbsp. white miso
• 1 Tbsp. mirin
• 1/4 tsp. unseasoned rice vinegar
• 2 5-oz. skin-on salmon fillets, preferably about 3/4 inch thick
• 1/4 cup loose-leaf green tea
• Kosher salt
• 2 medium scallions, thinly sliced (about 1/2 cup)
• 1/2 Tbs. toasted sesame seeds; more for garnish

Details

Servings 2
Adapted from finecooking.com

Preparation

Step 1

It can be as simple as green tea poured over steamed rice, but it’s often embellished with flaked fish or other toppings to make it more substantial. This version borrows from another Japanese classic: fish glazed with a miso-mirin mixture and quickly broiled. Be sure to use loose-leaf green tea; it’s typically higher quality than the bagged kind.

*Cook* the rice according to rice cooker directions.

*Position* a rack 4 inches from the broiler and heat the broiler on high.

*In a small bowl*, stir the miso, mirin, and rice vinegar with a fork to blend. *Put* the salmon fillets skin side down on a foil-lined rimmed baking sheet, leaving space between them. *Pat* the salmon dry and broil for 2 minutes. *Remove* the baking sheet from the oven and, with a spoon, carefully spread the miso mixture over the top of the fillets. *Broil* until the salmon is just barely opaque in the center (use a paring knife to check), 2 to 3 minutes more.

*Meanwhile*, in a small saucepan, bring 1 cup of water to a simmer. Put the tea leaves and 1/2 tsp. salt in a heatproof liquid measuring cup. *Pour* the hot water over the leaves and let steep for 1 minute.

*Gently* mix the scallions and sesame seeds into the rice and divide among two large shallow bowls, mounding it in the center. *Pour* the tea through a strainer around each mound. *With* a spatula, lift the salmon from the baking sheet, leaving the skin behind, and place on top of the rice. *Sprinkle* with more sesame seeds and serve immediately.