Glossy & Rich Miso Mushroom & Edamame Rice
with Seared Salmon & Miso Butter SAuce
DIFFICULTY: Easy
PREP + COOK TIME: 50 minutes
Ingredients
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Ingredients ✴
Seared Salmon & Miso Butter Sauce:
1 fat clove garlic, minced
1 thumb-sized piece ginger, peeled & finely grated (about 1 Tbsp grated)
3 Tbsp light soy sauce
2 Tbsp each shin mirin & sake
1 Tbsp each soft brown sugar & white miso paste
2 tsp toasted sesame oil
1 tsp rice wine vinegar
½ tsp togarashi or chilli flakes
4 skin-on fillets NZ King salmon (about 650g), deboned
35g salted butter, diced
Miso Mushroom & Edamame Rice:
1 cup short-grain sushi rice
2 ½ cups dashi stock (or sub with chicken stock)
2 Tbsp white miso paste
2 Tbsp each light soy sauce & toasted sesame seeds
1 Tbsp shin mirin
200g Swiss brown mushrooms, very thinly sliced
100g enoki mushrooms, cut in half crosswise
4 spring onions, white & green parts, very thinly sliced into rounds
25g salted butter, diced
1 cup frozen edamame beans
2-3 tsp sushi vinegar (to taste)
2 tsp toasted sesame oil
Directions
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Directions ✴
Marinate Salmon: Add the garlic, ginger, soy sauce, mirin, sake, brown sugar, miso paste, sesame oil, vinegar and togarashi to a medium mixing bowl and whisk together. Add the salmon to the bowl and toss to coat in the marinade. Set aside to marinate for about 30 minutes. Meanwhile, prepare the miso mushroom and edamame rice.
Miso Mushroom & Edamame Rice: Rinse the rice in a sieve with cold running water, or until the water runs clear. Add the rice to the Panasonic rice cooker. Whisk the stock and miso paste together until combined, then add to the rice cooker along with the soy sauce, sesame seeds, mirin, mushrooms, the white part of the spring onion and the butter. Toss everything together and cook on the white rice setting - sprinkle the edamame beans over the rice for the last 5 minutes of cook time. Fluff the rice with a fork and fold through the green parts of the spring onion, sushi vinegar and sesame oil. Season to taste.
Cook Salmon: Remove the salmon from the marinade, shaking off the excess marinade. Heat a drizzle of neutral oil in a large non-stick frying pan on medium heat. Cook the salmon (skin side down first) for about 2 minutes on each side, or until golden brown and starting to caramelise. Cover the pan with a lid and continue to cook for a further 2-4 minutes, or until the salmon is cooked to your liking.
Remove the salmon from the pan and set aside on a plate. Wash the pan if needed, then add the reserved marinade to the pan along with ¼ cup water. Bring to a simmer on medium heat. Once simmering, add the butter and whisk into the sauce until melted. Simmer for a further 1 minute, or until thickened slightly and glossy. Keep warm.
To serve: Serve the mushroom rice topped with the salmon. Drizzle over the sauce and garnish with some extra sesame seeds, if desired.