Roasted Salmon With Miso Rice and Ginger-Scallion Vinaigrette

Published June 17, 2020

Total Time: 30 minutes

(Prep time: 10 minutes | Cook time: 20 minutes)

Ingredients

  • ¼ cup white or sweet miso (dashi-style miso recommended for umami depth)

  • 1½ cups basmati or other long-grain rice (rinsed until water runs clear)

  • 4 (6-ounce) skin-on salmon fillets (thickness ~1 inch for even cooking)

  • 2 tablespoons extra-virgin olive oil

  • Kosher salt and freshly ground black pepper

  • ¼ cup low-sodium soy sauce

  • ¼ cup chopped scallions (white and green parts separated, green reserved for garnish)

  • 1 tablespoon distilled white vinegar or unseasoned rice vinegar

  • 1 tablespoon minced fresh ginger (peeled and minced)

  • 4 cups finely shredded cabbage (green, Napa, or savoy; ~8 ounces)

  • Roasted sesame oil, for finishing

Preparation

Step 1: Miso Rice

  1. Prep Rice: Rinse basmati rice under cold water until the water runs clear (removes excess starch for fluffier texture).

  2. Dissolve Miso: In a medium saucepan, whisk miso with 2¼ cups warm water (105–110°F) until fully dissolved. Avoid boiling here to preserve enzymes.

  3. Cook Rice: Add rinsed rice to the miso-water mixture, stir, and bring to a boil over medium heat. Reduce heat to low, cover tightly, and simmer 15 minutes (no peeking! Let steam do its work).

  4. Rest & Fluff: Remove from heat, let stand 5 minutes, then gently fluff with a fork. The rice will have a slight stickiness from miso—this is intentional.

Step 2: Roasted Salmon

  1. Prep Baking Sheet: Line a rimmed baking sheet with parchment paper for easy cleanup (optional but recommended for non-stick results).

  2. Season Salmon: Rub salmon fillets all over (skin side included, if not already oiled) with olive oil. Sprinkle skin side with ½ teaspoon salt and ¼ teaspoon pepper; repeat for flesh side.

  3. Roast: Place salmon skin-side up on the baking sheet. Transfer to a preheated 425°F oven and roast 8–10 minutes (check at 8 minutes: flesh should be just opaque and flake easily with a fork).

  4. Rest: Remove from oven and let rest 2 minutes before serving (locks in juices).

Step 3: Ginger-Scallion Vinaigrette

  1. Combine Base: In a small bowl, mix soy sauce, white parts of scallions, vinegar, and minced ginger.

  2. Finish: Season with ¼ teaspoon salt and ⅛ teaspoon pepper to taste. Stir until fully incorporated.

Step 4: Assembly

  1. Arrange Components: Divide miso rice and shredded cabbage into four bowls (cabbage adds crunch and acidity).

  2. Top with Salmon: Place a salmon fillet skin-side up on each bowl.

  3. Dress & Garnish: Drizzle vinaigrette over the salmon and rice, then finish with roasted sesame oil and reserved green scallions for brightness.

Chef’s Tips

  • Alternative Salmon Method: For crispy skin, pan-sear skin-side down in a hot skillet (450°F) 6–9 minutes (no oil needed—salmon fat renders).

  • Rice Cooker Hack: Substitute saucepan with a rice cooker: Use the miso-water mixture as the “water” setting, and add 2 minutes to cooking for extra fluff.

  • Vegetable Swap: Replace cabbage with julienned Japanese turnips, shredded carrots, or blanched asparagus for variety.

  • Miso Preservation: For digestion-friendly benefits, add a splash of diluting miso (1 tsp miso + 1 tbsp water) after rice cooks, not during boiling.

“This recipe balances umami from miso, crisp texture from cabbage, and buttery salmon—reliable every time!”

(Original user notes adapted for clarity and precision)