Crispy jasmine rice with citrus miso glazed salmon, wok-seared asparagus and smashed sesame cucumber

Instructions

1. 1

   1. Preheat the oven to 425°F / 220°C. Line a small baking tray with parchment paper or lightly grease it with a little vegetable oil.

2. 2

   2. In a bowl, mix the white miso, soy sauce, orange juice, orange zest, honey, half of the grated ginger, and half of the minced garlic until smooth.

3. 3

   3. Place the salmon fillets on the tray and brush them well with the glaze. Roast at 425°F / 220°C for 10 to 12 minutes, until the salmon is tender and lightly lacquered.

4. 4

   4. While the salmon cooks, make the smashed cucumber. Gently smash the cucumber pieces with the side of a knife or a rolling pin to crack their surface. Toss the cucumber with the rice vinegar, 2 teaspoons / 10 ml toasted sesame oil, a pinch of salt, the chili flakes, and half of the sesame seeds. Set aside.

5. 5

   5. Heat 2 tablespoons / 30 ml vegetable oil in a large nonstick skillet over medium-high heat. Add the cold jasmine rice, press it into an even layer, and cook for 6 to 8 minutes without stirring until the bottom is golden and crisp. Turn it in sections and cook 3 to 4 minutes more so other parts crisp up. Keep warm.

6. 6

   6. In another skillet or wok, heat 2 teaspoons / 10 ml toasted sesame oil and 1 tablespoon / 15 ml vegetable oil over high heat. Stir-fry the asparagus with the remaining garlic, the remaining ginger, and a pinch of salt for 4 to 5 minutes, until tender but still vibrant.

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   7. Taste the cucumber and adjust with more salt if needed. Toss the scallion with the remaining sesame seeds.

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   8. Serve a bed of crispy rice on each plate. Top with a glazed salmon fillet, add the asparagus on the side, and finish with the smashed cucumber. Scatter the scallion-sesame mixture over the top and spoon over any glaze left on the tray.