Poh's Miso glazed salmon with broccolini & black buttered rice
Medium
< 30 Minutes
Serves 4
Poh's Miso glazed salmon with broccolini & black buttered rice
Ingredients
Method
Cook the black rice following packet instructions. When ready, fold through the butter.
To make fish crackling, face the fillets skin side down on a chopping board and using a sharp knife, slice the skin away, keeping each piece as in tact as possible . Place on a non-stick frypan lightly greased with olive oil. Season well with salt & pepper, cover with grease proof paper, weigh down with a saucepan and cook on medium heat for about 15 minutes or until golden - allow it to rest for 1 minute and it will crisp up right away. Do not wash the pan.
Meanwhile, place the salmon fillets on a baking tray lined with baking paper. Mix the miso, brown sugar, mirin, soy, ginger, garlic and water until combined and brush generously over each piece of fish. Grill on 150ºC on the second to top shelf of oven for 7-10 minutes, basting more miso on every couple of minutes, until the salmon is cooked through. Pour the remaining glaze in the frypan with the salmon skin oil and bring to a simmer.
At the same time bring a medium saucepan of salted water to the boil. Blanche the sugar snap or snowpeas for a few seconds, then the broccolini for a bit longer - you want both to be crisp but not raw.
To serve, place on each plate, 1/2 a cup of black rice, a piece of salmon, few stalks of broccolini and some sugar snap or snowpeas. Pour the extra miso sauce over the vegetables, then garnish with spring onions and coriander. Place the fish crackling on an angle so it’s not touching any moisture and serve immediately.
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Poh's Miso glazed salmon with broccolini & black buttered rice
Medium
< 30 Minutes
Serves 4
Ingredients
Method
Cook the black rice following packet instructions. When ready, fold through the butter.
To make fish crackling, face the fillets skin side down on a chopping board and using a sharp knife, slice the skin away, keeping each piece as in tact as possible . Place on a non-stick frypan lightly greased with olive oil. Season well with salt & pepper, cover with grease proof paper, weigh down with a saucepan and cook on medium heat for about 15 minutes or until golden - allow it to rest for 1 minute and it will crisp up right away. Do not wash the pan.
Meanwhile, place the salmon fillets on a baking tray lined with baking paper. Mix the miso, brown sugar, mirin, soy, ginger, garlic and water until combined and brush generously over each piece of fish. Grill on 150ºC on the second to top shelf of oven for 7-10 minutes, basting more miso on every couple of minutes, until the salmon is cooked through. Pour the remaining glaze in the frypan with the salmon skin oil and bring to a simmer.
At the same time bring a medium saucepan of salted water to the boil. Blanche the sugar snap or snowpeas for a few seconds, then the broccolini for a bit longer - you want both to be crisp but not raw.
To serve, place on each plate, 1/2 a cup of black rice, a piece of salmon, few stalks of broccolini and some sugar snap or snowpeas. Pour the extra miso sauce over the vegetables, then garnish with spring onions and coriander. Place the fish crackling on an angle so it’s not touching any moisture and serve immediately.