Miso-Glazed Salmon with Green Tea Rice
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
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):
photo: Scott Phillips
From Fine Cooking 121
, pp. 14
December 13, 2012