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Miso-Glazed Salmon with Green Tea Rice

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Serves 4

  • by Dabney Gough from Fine Cooking
    Issue 121

In Japanese cuisine, green-tea rice, known as ochazuke, is a beloved comfort food. It can be as simple as green tea poured over steamed rice, but it’s often embellished with flaked fish or other toppings to make it more substantial. This version borrows from another Japanese classic: fish glazed with a miso-mirin mixture and quickly broiled. Be sure to use loose-leaf green tea; it’s typically higher quality than the bagged kind.

  • 1 1/3 cups white rice, such as jasmine or short-grain sushi
  • 1/4 cup white miso
  • 2 Tbs. mirin
  • 1/2 tsp. unseasoned rice vinegar
  • 4 5-oz. skin-on salmon fillets, preferably about 3/4 inch thick
  • 1/2 cup loose-leaf green tea
  • Kosher salt
  • 3 medium scallions, thinly sliced (about 1/2 cup)
  • 1 Tbs. toasted sesame seeds; more for garnish

Cook the rice according to the package directions and keep warm.

Position a rack 4 inches from the broiler and heat the broiler on high.

In a small bowl, stir the miso, mirin, and rice vinegar with a fork to blend. Put the salmon fillets skin side down on a foil-lined rimmed baking sheet, leaving space between them. Pat the salmon dry and broil for 2 minutes. Remove the baking sheet from the oven and, with a spoon, carefully spread the miso mixture over the top of the fillets. Broil until the salmon is just barely opaque in the center (use a paring knife to check), 2 to 3 minutes more.

Meanwhile, in a small saucepan, bring 2-1/4 cups of water to a simmer. Put the tea leaves and 3/4 tsp. salt in a 4-cup heatproof liquid measuring cup. Pour the hot water over the leaves and let steep for 1 minute.

Gently mix the scallions and sesame seeds into the rice and divide among four large shallow bowls, mounding it in the center. Pour the tea through a strainer around each mound. With a spatula, lift the salmon from the baking sheet, leaving the skin behind, and place on top of the rice. Sprinkle with more sesame seeds and serve immediately.

nutrition information (per serving):
Calories (kcal): 470; Fat (g): 6; Fat Calories (kcal): 60; Saturated Fat (g): 0; Protein (g): 37; Monounsaturated Fat (g): 2; Carbohydrates (g): 48; Polyunsaturated Fat (g): 2.5; Sodium (mg): 760; Cholesterol (mg): 90; Fiber (g): 2;

Photo: Scott Phillips

Made the rice the day before. Make sure your rice is individual grains and not lumpy. We literally had it done within 10 min. The miso mirin sauce was excellent. Will try again and serve it to friends.

Didn't make rice but salmon was outstanding!

I love this dish! It is my new favorite comfort food. It is so easy to make after work. The first time I made it, I had everything but miso, and it was still very good. Last night I made it with miso, and it was outstanding. Next time, I am going to try brown rice.

If you already know you like green tea rice, then ignore this review. I've never had it, and probably should have known from reading the recipe. However, I really like green tea so I figured I'd give it a shot. It tastes just like you'd expect; like you threw a cup of hot tea on top of your rice. Maybe if you grew up with this sort of thing, you'd be used to it--but a soggy mess of rice is not my idea of "comfort food".

Outstanding! We live in Hawaii so no salmon but great with Opah! Seared both sides then under broiler with the miso. I threw a green tea bag in the rice cooker with jasmin rice, couldn't taste it...

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