Miso Maple Glazed Salmon Rice Bowl
|For the miso maple glaze|
|Miso||1 Tablespoon (Red miso used)|
|Rice vinegar||1 Teaspoon|
|Ginger juice||1⁄2 Teaspoon|
|Maple syrup||2 Tablespoon|
|Canola oil||2 Tablespoon|
|Salmon fillets||500 Gram|
|Fresh asparagus||1 Bunch (100 gm)|
|Olive oil||1 Tablespoon (To coat the asparagus)|
|Sea salt||To Taste|
|Brown rice||2 Cup (32 tbs), cooked, drained (Short grain rice used)|
|For the sauce used in rice|
|Soy sauce||1⁄4 Cup (4 tbs)|
|Rice vinegar||1⁄4 Cup (4 tbs)|
|Sesame oil||3 Tablespoon|
|Black sesame seeds/Regular sesame seeds||2 Tablespoon, roasted|
|Honey||1 Dash (Optional)|
1. Take a bowl, add in the red miso paste, mirin, rice vinegar, ginger juice and maple syrup. Whisk into a smooth paste and set aside.
2. In a container, mix together soy sauce, rice vinegar, sesame oil and black sesame seeds. Close the container and shake well to combine and set aside. Add honey if you prefer.
3. In a large cast iron skillet on high heat with a couple of tablespoons of canola oil, add the salmon fillets and cook it until the edges start to turn opaque. While it cooks, spoon on the prepared glaze over the salmon. You will only need about a couple of tablespoons per piece. Do not flip the fillets.
4. Put the fillets under the broiler and allow it to cook for a few minutes depending upon the thickness of the salmon. The glaze should be starting to caramelize and brown. When the salmon is done, take out and set aside.
5. Toss the asparagus in olive oil until well coated, then season with sea salt. Put this on the grill on medium heat and cook for a couple minutes and set aside.
6. In a large mixing bowl, add the freshly steamed brown rice and slowly drizzle in the prepared seasoning sauce. With a slicing motion, mix the rice and seasoning together until well combined. Taste and season with salt if required.
7. Serve in a bowl with the seasoned brown rice and top it with the salmon and asparagus.
Add a fried or poached egg, some sauteed shiitake mushrooms or some diced avocado over the rice bowl, if desired.
Instead of asparagus, broccoli, spinach or kale may be used.