Sake and Miso Marinated Salmon with Coconut Rice and Broccolini
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 1255
- Total Fat
- 70
- Saturated Fat
- 40
- Carbohydrates
- 103
- Dietary Fiber
- 8
- Sugar
- 12
- Protein
- 51
- Cholesterol
- 94
- Sodium
- 1428
- Total: 13 hr 5 min (includes marinating time)
- Active: 35 min
Ingredients
1/2 cup white miso paste
3 tablespoons brown sugar
3 tablespoons sake
3 tablespoons mirin
Four 6-ounce salmon fillets, skin on
2 tablespoons extra-virgin olive oil, plus more for brushing
Kosher salt
1 bunch (8 ounces) broccolini, ends trimmed
1/2 teaspoon crushed red pepper flakes
Coconut Rice, for serving, recipe follows
Coconut Rice:
1 tablespoon coconut oil
2 cups jasmine rice, rinsed under cold water until it runs clear
One 13.5-ounce can full-fat coconut milk, well shaken
2 teaspoons kosher salt
1 cup shredded coconut
4 lime wedges, for serving
Directions
- In a medium bowl, whisk together the miso, brown sugar, sake and mirin. Place the salmon, skin-side down, in a large resealable bag. Pour in the marinade and close the bag. Lightly massage to coat the salmon with the marinade. Place the bag flat on a sheet tray. Marinate for 12 to 24 hours in the refrigerator.
- Preheat the broiler (on low if you have a low and high setting).
- Line an 18-by-13-inch sheet pan with foil and fit with an 8 1/2-by-12-inch wire rack on one side. Drizzle or brush the rack and aluminum foil with some olive oil.
- Remove the salmon from the marinade and sprinkle with salt. Place the salmon fillets side-by-side, skin-side down, on top of the rack. Spread the broccolini in a single layer on the other half of the sheet pan and drizzle with olive oil. Sprinkle the broccolini with the crushed red pepper flakes and salt.
- Broil on the top rack until the salmon reaches 135 degrees F, 5 to 7 minutes.
- If desired, remove the salmon skin from the fillets before serving. Serve the salmon and broccolini with a side of Coconut Rice.
Coconut Rice:
- Preheat the oven to 350 degrees F.
- Melt the coconut oil in a medium pot over medium heat. Add the rinsed rice to the pot and stir. (This creates a nice fat barrier to ensure well-separated grains of rice.) Add the coconut milk, salt and 2 cups water to the pot. Give it a good stir and cover with a lid. Bring to a boil, then immediately lower to a gentle simmer. Simmer for 10 minutes, then take off the heat with the lid still on and let the rice rest for 15 minutes.
- Meanwhile, place the shredded coconut on a parchment-lined sheet pan. Bake until golden brown and crispy, 8 to 10 minutes. Let cool.
- Fluff the rice with a fork and serve with the lime wedges and a nice sprinkle of toasted coconut.