Credits to Crazy Blonde Life
Ingedients
- 1 Coconut Rice
- 4 Tbsp white miso
- 3 Tbsp maple syrup
- Drizzle of olive oil
- 1 Tbsp freshly grated ginger
- 3 tsp rice white vinegar
- 2 Tbsp tamari or soy sauce
- 4 (6- to 8-oz) salmon fillets, patted dry
- Salt and black pepper
- 1 bunch scallions, thinly sliced
- Blanched sugar snap peas
- Chili crunch
Instructions
- Coconut Rice – in a rice cooker or on the stovetop, combine one can of coconut milk, one can jasmine rice (use the same can the coconut milk came in), and one can of water.
- While the rice is cooking, whisk the miso, maple syrup, olive oil, ginger, and rice wine vinegar in a small bowl, or shake in a jar fitted with a lid.
- Preheat the over to 400 F.
- Line a rimmed baking sheet with aluminum foil, and arrange salmon fillets on top. Season the fillets lightly with salt and pepper.
- Spoon the miso sauce over the salmon, covering each piece completely. Bake the salmon for 10-12 minutes and then turn the oven to broil. Move the salmon to the lower rack and watch closely. Broil until glossy and charred in most spots, about 5 minutes.
- When the rice is cooked, add a handful of sliced scallions and season with salt and pepper. Serve the salmon over the rice and add more scallions, sugar snaps, and chili crips if desired
Blanched sugar snap peas: trim both ends off the peas. Bring a pot of water to boil and add your peas. Blanch for 60 to 90 seconds, then drain and add to a large bowl of ice water to stop the peas from cooking further.
natalie’s notes
Made twice in March because recipe makes enough sauce for four pieces of salmon, so I had leftovers. The first time, I served it with snow peas by mistake and it was not as good. Sugar snap peas bring all the textures and flavors of the dish together.
