Miso-Glazed Salmon with Sesame Rice

Ingredients

In this adaptation from the Algerian dish Moufataka to Japanese cuisine, the focus shifts from lamb to salmon, and the flavors are transformed to suit the Japanese palate. The original dish's spices and seasonings are replaced with a miso glaze, which adds a unique umami flavor to the salmon. Additionally, the traditional couscous is substituted with fragrant sesame rice, enhancing the overall Japanese culinary experience. We alse have the original recipe for Moufataka, so you can check it out.

• 4 salmon fillets (about 6 oz/170g each) 4 salmon fillets (about 6 oz/170g each)
• 3 tablespoons white miso paste 3 tablespoons white miso paste
• 2 tablespoons mirin 2 tablespoons mirin
• 2 tablespoons soy sauce 2 tablespoons soy sauce
• 2 tablespoons honey 2 tablespoons honey
• 2 tablespoons sesame oil 2 tablespoons sesame oil
• 2 cups (400g) cooked Japanese short-grain rice 2 cups (400g) cooked Japanese short-grain rice
• 1 tablespoon toasted sesame seeds 1 tablespoon toasted sesame seeds
• 2 green onions, thinly sliced 2 green onions, thinly sliced

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 18g, 3g
• Carbohydrates (total, sugars): 20g, 5g
• Protein: 28g
• Fiber: 2g
• Salt: 1.5g

Preparation

1. 1.
   Preheat the oven to 200°C (400°F).
2. 2.
   In a small bowl, whisk together the miso paste, mirin, soy sauce, and honey until well combined.
3. 3.
   Place the salmon fillets on a baking sheet lined with parchment paper.
4. 4.
   Brush the miso glaze generously over the salmon fillets, coating them evenly.
5. 5.
   Bake the salmon in the preheated oven for 12-15 minutes, or until cooked through and the glaze is caramelized.
6. 6.
   While the salmon is baking, heat the sesame oil in a large skillet over medium heat.
7. 7.
   Add the cooked rice to the skillet and stir-fry for 2-3 minutes, until heated through.
8. 8.
   Remove the skillet from heat and sprinkle the sesame seeds over the rice, tossing gently to combine.
9. 9.
   Serve the miso-glazed salmon over the sesame rice, garnished with sliced green onions.

Treat your ingredients with care...

• Salmon — Choose fresh, high-quality salmon fillets for the best flavor and texture. Remove any pin bones before cooking.
• Miso paste — Opt for white miso paste, which has a milder and sweeter flavor compared to other varieties.
• Mirin — If you don't have mirin, you can substitute it with a combination of rice vinegar and a pinch of sugar.
• Sesame oil — Use toasted sesame oil for a more pronounced nutty flavor in the rice.
• Japanese short-grain rice — Rinse the rice thoroughly before cooking to remove excess starch and achieve a fluffy texture.

Tips & Tricks

• For an extra burst of flavor, marinate the salmon in the miso glaze for 30 minutes before baking.
• Adjust the sweetness of the glaze by adding more or less honey according to your preference.
• Garnish the dish with additional toasted sesame seeds and sliced nori for an added visual appeal.
• Serve the salmon with a side of steamed vegetables or a fresh cucumber salad to complete the meal.
• If you prefer a spicier kick, add a dash of sriracha or chili flakes to the miso glaze.

Serving advice

Serve the Miso-Glazed Salmon with Sesame Rice hot, straight from the oven. Pair it with a side of steamed bok choy or sautéed shiitake mushrooms for a well-rounded meal.

Presentation advice

Arrange the salmon fillets on a bed of sesame rice, drizzling any remaining miso glaze over the top. Garnish with a sprinkle of sesame seeds and a few slices of green onion for a pop of color. Serve on a beautiful Japanese-inspired plate to enhance the visual appeal.