Saikyo-Yaki: Salmon with Miso Glaze, Rice and Bok Choy
Saikyo-yaki: Salmon fillets are marinated in a sweet rice miso marinade and caramelized when pan-cooked. Served with rice and lightly steamed bok choy, a balanced Japanese home-style dish that takes little effort.
By yumbelo · 2 servings · 40 minutes
Ingredients
- 2 pc Skinless salmon fillets
- 3 tbsp light rice miso
- 1 tbsp sugar
- 1 tbsp water
- 160 g Japanese short-grain rice
- 2 pc bok choy
- 1 pc fresh ginger, thumb-sized
- 1 tsp toasted sesame seeds
- 1 tsp cooking oil
- salt
Method
- Cook the rice according to the package instructions, rinsing the short-grain rice well beforehand, then keep it warm.
- Stir the miso, sugar and water in a small bowl until smooth. Peel the ginger, finely grate it and mix it into the marinade.
- Pat the salmon fillets dry, brush them all over with the marinade and place them in a shallow dish. Let them rest in the fridge for at least 30 minutes, or preferably 2 hours.
- Trim the bok choy, separate the leaves and cut the stalks into pieces. Steam briefly in a little water until the stalks are tender yet firm, then season with salt.
- Lightly scrape the marinade off the salmon. Heat the oil in a non-stick pan and fry the salmon fillets over medium heat, skin side down, for 3 to 4 minutes each. Then turn them and cook for another 3 minutes, until they are still moist inside.
- Arrange the salmon, rice and bok choy on plates and sprinkle with toasted sesame seeds.