INGREDIENTS:
- 1 cup basmati rice
- 2 cups water
- 4 bags lemongrass green tea (or regular green tea, if preferred)
- 1 cup rice vinegar
- ½ cup sake
- 1 tablespoon sugar
- 1 inch-long piece of fresh ginger, peeled and cut into coins
- 4 skin-on salmon filets
- ¼ cup white miso paste
- 2 tablespoons sake
- 6 scallions, sliced
- 2 tablespoons toasted sesame seeds
INSTRUCTIONS:
- Prepare the rice according to the package directions; keep warm.
- Heat your broiler.
- Bring the water to a boil. Remove from heat and add the tea bags. Let steep. In a small saucepan, combine the rice vinegar, ½ cup sake, sugar, and ginger. Bring to a boil and let reduce by half. Stir in the brewed tea. Discard the tea bags and ginger.
- Place the salmon filets skin-side down on a broiling pan. Broil 2 minutes. Meanwhile, mix together the miso paste and remaining sake to form a thick sauce. Spread the sauce over the salmon and broil another 3 minutes, or until the edges begin to brown. Lift the salmon from the pan, leaving the skin behind.
- Stir the scallions and sesame seeds into the rice.
- To serve, spoon a mound of rice into the center of four bowls. Ladle the broth around the rice. Top with salmon.
Source: Healthy Delicious
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