Roasted Salmon With Miso Rice and Ginger-Scallion Vinaigrette

We modified and improved the recipe for Roasted Salmon With Miso Rice and Ginger-Scallion Vinaigrette. Rather than roast the Salmon, we sautéed it skin side down in a covered pan for just a few minutes adding Garlic to the sauce. Corn has come into season and it is quite sweet this year. I husked the fresh Corn and we sprinkled the raw Corn over the plated Salmon. It added a crunchy sweet extra to the dish. It was quite good!

We started with a Tomato Salad with Burrata and Balsamic. This is the best time of year with Tomatoes, Corn and Asparagus available in the market and homegrown Tomatoes in our backyard.

Roasted Salmon With Miso Rice and Ginger-Scallion Vinaigrette

New York Times
 
This simple weeknight meal makes great use of pantry staples to create complex flavors with minimal work. Miso is often used to flavor soups or sauces, and here, it is added to raw rice before cooking, which results in a delightfully sticky, savory steamed rice. Fragrant and nutty basmati is called for, but any long-grain rice will work. Shredded cabbage brings freshness and crunch to the finished dish, but use whatever crispy vegetable you have on hand: shredded brussels sprouts, carrots, snap peas, radishes and iceberg lettuce are all great options. For a heftier meal, add some canned chickpeas, white beans or black beans. To finish, the vibrant tang of the bright ginger-scallion vinaigrette balances the richness of the roasted salmon.
 
INGREDIENTS
Yield:4 servings
 
¼      cup white or sweet miso
1½    cups basmati or other long-grain rice
4       (6-ounce) skin-on salmon fillets
2       tablespoons extra-virgin olive oil
Kosher salt and black pepper
¼      cup low-sodium soy sauce
¼c    up chopped scallions, plus more for garnish
1       tablespoon distilled white vinegar or unseasoned rice vinegar
1       tablespoon minced fresh ginger
4       cups finely shredded cabbage, such as green, Napa or savoy (about 8 ounces)
Roasted sesame oil, for serving
 
PREPARATION
 
1. Heat oven to 425 degrees. In a medium saucepan, whisk miso with 2¼ cups water until dissolved. Stir in rice and bring to a boil. Cover, reduce heat to low and cook until all of the liquid is absorbed and rice is tender, about 15 minutes. Remove from heat and let stand for 5 minutes. Fluff rice with a fork (it will be a little sticky).

2. On a rimmed baking sheet, rub salmon all over with olive oil, season with salt and pepper and arrange skin-side up. Roast until fish is just opaque and cooked to medium, 8 to 10 minutes.

3. In a small bowl, combine soy sauce, scallions, vinegar and ginger, and season with salt and pepper.

4. Divide miso rice and cabbage among bowls. Top with salmon, ginger-scallion vinaigrette and sesame oil.