MISO SALMON WITH GREEN TEA BROTH

By DeliciouslyDished

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Ingredients

• 1 cup basmati rice
• 2 cups water
• 4 bags lemongrass green tea (or regular green tea, if preferred)
• 1 cup rice vinegar
• 1/2 cup sake
• 1 tablespoon sugar
• 1 inch-long piece of fresh ginger, peeled and cut into coins
• 4 skin-on salmon filets
• 1/4 cup white miso paste
• 2 tablespoons sake
• 6 scallions, sliced
• 2 tablespoons toasted sesame seeds

Details

Servings 4
Adapted from healthy-delicious.com

Preparation

Step 1

1. Prepare the rice according to the package directions; keep warm.
2. Heat your broiler.
3. Bring the water to a boil. Remove from heat and add the tea bags. Let steep. In a small saucepan, combine the rice vinegar, ½ cup sake, sugar, and ginger. Bring to a boil and let reduce by half. Stir in the brewed tea. Discard the tea bags and ginger.
4. Place the salmon filets skin-side down on a broiling pan. Broil 2 minutes. Meanwhile, mix together the miso paste and remaining sake to form a thick sauce. Spread the sauce over the salmon and broil another 3 minutes, or until the edges begin to brown. Lift the salmon from the pan, leaving the skin behind.
5. Stir the scallions and sesame seeds into the rice.
6. To serve, spoon a mound of rice into the center of four bowls. Ladle the broth around the rice. Top with salmon.