White Miso Yuzu Lacquered Salmon over Crispy Scallion Rice

Instructions

1. 1

   1. Pat the salmon fillets dry with paper towels and season them with the salt and black pepper. Set aside while you make the glaze.

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   2. In a bowl, whisk together the white miso, yuzu juice, honey, 1 tablespoon (15 ml) soy sauce, toasted sesame oil, grated ginger, and half of the minced garlic until smooth. Coat the salmon with this mixture and let it marinate for 10 minutes at room temperature.

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   3. Preheat the oven to 220 °C / 425 °F. Meanwhile, combine the cooked chilled jasmine rice with the white parts of the scallions, 1 tablespoon (15 ml) vegetable oil, and 1 tablespoon (15 ml) soy sauce.

4. 4

   4. Heat a large oven-safe skillet over medium-high heat. Add half of the remaining vegetable oil and spread the rice into a compact layer. Cook for 6 to 8 minutes, undisturbed, until the bottom is golden and crisp.

5. 5

   5. Carefully transfer the skillet with the rice to the oven and bake for 8 minutes at 220 °C / 425 °F so the center heats through and the surface dries slightly.

6. 6

   6. While the rice is in the oven, heat another skillet over medium-high heat with the rest of the vegetable oil. Add the bok choy, remaining garlic, and red pepper flakes, and stir-fry for 2 to 3 minutes until the bok choy is tender but still vibrant. Remove and set aside.

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   7. Place the salmon fillets on a lightly greased baking tray or oven-safe dish. Bake for 8 to 10 minutes at 220 °C / 425 °F, brushing once with the remaining glaze, until lacquered and just cooked in the center.

8. 8

   8. Remove the rice from the oven and let it rest for 2 minutes. Gently break up the bottom crust to create crispy pieces and toss with the green parts of the scallions.

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   9. To serve, divide the crispy scallion rice among plates, top with the stir-fried bok choy, then add the lacquered salmon. Finish with the sesame seeds and, if desired, a few extra drops of yuzu or soy sauce.