Roasted Salmon With Miso Rice and Ginger-Scallion Vinaigrette

By Kay Chun

Published June 17, 2020

Roasted Salmon With Miso Rice and Ginger-Scallion Vinaigrette
David Malosh for The New York Times. Food Stylist: Simon Andrews.
Total Time
30 minutes
Rating
4(4,757)
Comments
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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.

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Ingredients

Yield:4 servings
  • ¼cup white or sweet miso
  • 1½cups basmati or other long-grain rice
  • 4(6-ounce) skin-on salmon fillets
  • 2tablespoons extra-virgin olive oil
  • Kosher salt and black pepper
  • ¼cup low-sodium soy sauce
  • ¼cup chopped scallions, plus more for garnish
  • 1tablespoon distilled white vinegar or unseasoned rice vinegar
  • 1tablespoon minced fresh ginger
  • 4cups finely shredded cabbage, such as green, Napa or savoy (about 8 ounces)
  • Roasted sesame oil, for serving
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

761 calories; 35 grams fat; 7 grams saturated fat; 0 grams trans fat; 13 grams monounsaturated fat; 9 grams polyunsaturated fat; 65 grams carbohydrates; 4 grams dietary fiber; 3 grams sugars; 44 grams protein; 1330 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 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. Step 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. Step 3

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

  4. Step 4

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

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Ratings

4 out of 5
4,757 user ratings
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Comments

Dee

Hands down, the best and most reliable way to cook salmon filets that I’ve seen: rub filets generously with olive oil. I use a good tablespoon for a half-pound filet. Salt and pepper. Put in hot skillet, skin side down. Cover and let cook undisturbed on medium to high heat for 6-9 minutes depending on thickness. It will be moist with crunchy skin. You can serve on a bed of rice or grain and add a sauce like this one (I mix honey and scallions with a bit of sesame oil.) Delicious every time!

Joey

I would recommend waiting until almost the end of the cooking time for the rice to add a watered down miso mixture. Miso is full of great enzymes that are good for digestion that can be destroyed when boiled. Otherwise this is a delicious recipe!

Robin

Could I use my rice cooker instead, using the miso water mixture?

MS

This was really good, but much too salty. Next time, will follow suggestion of other posters and use less soy, add some water, a bit more vinegar, perhaps a dash of sugar. I also put the white bits of the scallions in the rice at the 5 min mark and per other posters will add the miso w/last 1/4 of water at that stage next time as well. Served w/nori, sliced cucumbers, sesame seeds. Any other veggies would have worked as well.

Sasha

After making this a bunch of times, some technical learnings: You must use WHITE miso only, not yellow, in the rice. In a lot of things they’re interchangeable, not here. Really different salt levels and flavors. Dilute the dressing as much as 1:1 with dashi broth or even just water. You’ll want more than it provides and it’s way too strong as written. I also go hard on the scallion. The dressing kinda disappears so next iteration is making an emulsified dressing with some kind of oil

HungryRunner

This is 5-stars for me. Flavorful and fast, can actually easily be completed in the time allotted (a rarity for me). Added the miso late in the rice cooking per several of the comments. Will try next time with a variety of veg, snap peas would be good, or broccoli.

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