Roasted Salmon With Miso Rice and Ginger-Scallion Vinaigrette

Hands down, the best and most reliable way to cook salmon filets that I’ve seen: rub filets generously with olive oil. I use a good tablespoon for a half-pound filet. Salt and pepper. Put in hot skillet, skin side down. Cover and let cook undisturbed on medium to high heat for 6-9 minutes depending on thickness. It will be moist with crunchy skin. You can serve on a bed of rice or grain and add a sauce like this one (I mix honey and scallions with a bit of sesame oil.) Delicious every time!

I would recommend waiting until almost the end of the cooking time for the rice to add a watered down miso mixture. Miso is full of great enzymes that are good for digestion that can be destroyed when boiled. Otherwise this is a delicious recipe!

Could I use my rice cooker instead, using the miso water mixture?

Miso's claim to nutritional fame is based on its fermented, live probiotics. Usually I've seen it added at the last minute to warm dishes, in order to preserve that feature. So boiling the miso with rice may be tasty, but not so nutritious. Is there any way to add it, or most of it, after the rice is cooked, which would still be tasty? (Not snarking, just asking.)

The best part about this, for me, was the rice. To answer the question about preserving the integrity of the miso and its health benefits, I cooked the rice to 95%, then turned off the heat, stirred in the miso paste and put the cover on the pot. Delicious! (I also cooked my salmon on the stove so I wouldn't have to turn the oven on in this heat.)

Followed recipe as written using asparagus. Would add garlic to the vinaigrette and toasted sesame seeds to finish. Be careful with that salmon! 8 minutes can ruin a thin fillet. Five minutes was perfect for mine.

The rest of the recipe is just as adaptable. No cabbage? Use whichever vegetable or greens you have on hand: Carrots, celery, mushrooms, avocado and spinach are all great options. Out of ginger and scallions? Add a little garlic, red-pepper flakes or sesame seeds to enhance the dressing. The zesty vinaigrette brightens anything you put it on, so incorporate it into your weeknight rotation. Double it, and keep it in the fridge for up to a week to spoon over greens, beans, eggs and pasta.

This is way too salty (and I like salt). Not sure why you need to add salt at all. I would revisit ratio of soy vs vinegar maybe add a tablespoon or two of water.

Just FYI- If you want a moist/tender Salmon filet, best to cook only 4mins per side...skin will still get crispy. Salmon can get over cooked very quickly...an extra minute can kill it. It continues cook for a min after you take it off flame, as it cools down. You might also try slipping a BayLeaf under it for the first 4 mins...really nice! Enjoy!

Tried doing the rice in a rice cooker with disastrous results. Rice that was still crunchy yet burnt on the bottom.

I would hold off on salting the salmon and the vinaigrette, as the shoyu has enough salt in itself. I added minimal salt to everything that the recipe called for and it was still too salty. Agreed with the technique of cooking salmon in a hot skillet. I roasted this in the oven to follow the recipe, but prefer the skillet. The skin is much crispier than in the oven! **Skin down first over med-high heat, then flip to the other side.** The Napa Cabbage was a great crunchy addition.

Made this recipe for a quick and nutritious lunch with the following modifications: -instead of salmon, I used roasted tofu and veggies (friends I'm with don't eat meat or fish). I drained the tofu thoroughly, cubed it, and roasted it at 425 for 15 minutes, then added whatever veggies I had for another 10-12 mins; veggies were al dente. Can't wait to try with salmon! -I made the miso rice in a rice cooker. It was a bit undercooked so I left it on the "Warm" setting for an addtl 8-10 mins.

Easy & quick prep. Lovely presentation. Used food processor to shred cabbage. The dressing was delicious. Will make more to use on leftovers. Salmon roasted perfectly at 450 (high altitude adjustment) for 7 min. broil 1.5 min. Subbed farro for the rice due to dietary restrictions - farro came out excellent - umami & creamy. Quick drizzle toasted sesame oil was barely noticeable. Would like to add a few cherry tomatoes atop cabbage for some acid and sprinkle fish w/ touch of lemon next time.

Delicious, easy one-bowl dinner for a night when I was wiped out, and wanted only to collapse on the couch. Rice cooker worked beautifully. Rinsed Basmati well. Sugar snap peas and cucumbers a crunchy, sweet early-summer alternative to cabbage. Didn't plan ahead, so sockeye salmon went straight from deep freeze to oven, cooked longer. Perfectly moist. Foil-covered pan = easy clean-up. No low-sodium soy sauce, so cut regular soy a bit and upped the rice vinegar and ginger. So good!

Really good but viniagrette seemed a bit too heavy on soy sauce. Next time I will use more vinegar or maybe Chinese cooking wine to dilute some of the soy sauciness.