~serves 4 adults for dinner
- 4 portions of 6 oz. boneless and skinless wild king salmon, sliced about 1" thick (or - a third of a pound per person)
- 1 tub miso marinade (miso, mirin, honey and sake)
- 1 tub sesame seaweed salad (made by Azuma Foods in California - this tasty salad contains everything that hits a food sensitivity, so if you are avoiding gluten, coloring, sugars etc. this is not for you)
- 2 cup dry rice
- 4 cups water
We're going to start by preparing the rice and allowing our salmon to marinade for a bit, so first pour about a third of your miso sauce over the top of the fish in a bowl and rotate to coat. Set your timer for 30 minutes. Cook your rice in the water on the stovetop or in a rice cooker. The rice will be finished cooking around the time that your fish is done marinading - add half of the tub of seaweed salad to the hot, freshly cooked rice and fluff to combine. Return the lid to your rice pan, or snap the top of your rice cooker shut and leave it on the 'warm' setting while we cook the fish!
In your smallest saucepan, pour the remaining miso marinade in and set it on the back burner on low heat to reduce by about half.
Preheat a frying pan (we have a grill pan I'm currently in love with...hello, fancy grill marks!) over high heat for 2-3 minutes. Turn the heat down to medium high and with a pair of tongs, remove your salmon portions from the marinade and place them in the pan. Cook for two minutes, then turn and cook for one minute more on each of the remaining three sides of the salmon portion. (If your fish is too thin to prop up on the slender edge, just do two minutes each on the two wide flat sides.) When the fish is done cooking, remove the pan from the heat and place a lid on it and let the fish rest for two minutes more.
While the salmon is resting, plate your seaweed rice - about a cup and a half for each serving. Then place the salmon portion on top, and drizzle with the reduced miso sauce. Serve with cold sake or a dry white wine - enjoy!