(I use the little cups of brown minute rice)
I used to buy white miso at the Thai market, but they stopped carrying it, so I order online.
- ¼ cup maple syrup
- ¼ cup white miso
- ¼ cup soy sauce
- ¼ cup rice vinegar
- ½ tsp crushed red pepper flakes
- 3 TBS extra-virgin olive oil
- 2 skin-on salmon fillets
- 2 cups rice
Green parts of scallions thinly sliced on the diagonal for garnish
1 TBS toasted sesame seeds for garnish
1. Whisk maple syrup, miso, soy sauce, vinegar and red pepper flakes in a small bowl and set aside.
2. Heat oil in a large nonstick skillet over medium. Cook skin side down for 7-9 minutes shaking pan occasionally so it doesn’t stick. You want skin very crisp and deep golden brown.
3. Turn fish over and cook just until the flesh is lightly browned (it should be fast).
4. Turn down heat to low, flip salmon back to skin side down and add the glaze to the skillet. Cook until it starts to thicken, about a minute.
5. Baste salmon with glaze occasionally until fish is evenly coated, about 1 minute.
6. Place rice on plates and top with salmon. Drizzle any leftover glaze on top and sprinkle with scallions, sesame seeds and more red pepper flakes and serve.
