Asian jasmine rice bowl with red miso-pomegranate glazed salmon, sautéed red cabbage and sesame edamame

Instructions

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   1. Rinse the jasmine rice under cold water until the water runs almost clear. Place it in a saucepan with 360 ml (1 1/2 cups) water and a pinch of salt. Bring to a boil, cover, reduce the heat, and cook for 12 minutes. Remove from the heat and let it rest, covered, for 10 minutes.

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   2. While the rice cooks, make the glaze by mixing the red miso, pomegranate molasses, soy sauce, honey, half of the grated ginger, 1 minced garlic clove, and 1 teaspoon sesame oil in a bowl. Stir until smooth.

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   3. Pat the salmon fillets dry with paper towels and season with black pepper and a small pinch of salt. Brush them with two-thirds of the glaze and reserve the remaining glaze for finishing.

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   4. Preheat the oven to 425 °F / 220 °C. Heat an oven-safe skillet over medium-high heat with 2 teaspoons vegetable oil. Sear the salmon for 2 minutes on the first side. Turn carefully, brush with the reserved glaze, and transfer the skillet to the oven. Roast for 6 to 8 minutes at 425 °F / 220 °C, until the salmon is cooked through yet still juicy.

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   5. While the salmon roasts, heat the remaining vegetable oil and remaining sesame oil in another skillet over medium-high heat. Add the red cabbage, remaining garlic, remaining ginger, and a pinch of salt. Stir-fry for 4 to 5 minutes until slightly softened but still textured.

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   6. Add the edamame to the skillet with the red cabbage and pour in the rice vinegar. Cook for 2 more minutes, stirring well, and finish with half of the sesame seeds.

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   7. Fluff the jasmine rice with a fork. Divide the rice among 4 bowls and top with the red cabbage and edamame mixture. Place one glazed salmon fillet on each bowl.

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   8. Finish with the scallion, the remaining sesame seeds, and lime wedges for squeezing over the top just before serving.