Name: Miso-glazed Salmon With Gochujang Rice Recipe
Total time: 45 min
Yield: 4
Cuisine: Japanese

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How to make Miso-glazed Salmon With Gochujang Rice Recipe

Katherine Gillen

Crawler

Japanese

Brown basmati rice,  rinsed and drained

Four 4 salmon fillets

White or yellow miso paste

Unseasoned rice vinegar or soy sauce

Toasted sesame oil or neutral oil

1. In a medium saucepan, bring 1 cups water and the rice to a boil, then cover and reduce the heat to a bare simmer. Cook the rice until tender and all the water is absorbed, 35 to 40 minutes or according to the package directions.

step 1

2. While the rice is cooking, prepare the salmon. Preheat the oven to 300f and line a baking sheet with parchment paper. Arrange the salmon fillets on top of the parchment.

step 2

3. In a small bowl, combine the miso, vinegar and sesame oil into a smooth paste. Using a spoon or pastry brush, brush the glaze on the top and sides of each salmon fillet. Transfer to the oven and bake until the salmon is just cooked through (or the internal temperature reaches 140f on a thermometer), 15 to 18 minutes.

step 3

4. When the rice is cooked, fluff it with a fork, then stir in 1 or 2 tablespoons gochujang, adding more or less to taste. (the more you use the spicier it will be.) serve the rice alongside the salmon.

step 4

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