Recipes

Miso-Glazed Salmon with Shiitake Mushroom Rice

Miso-Glazed Salmon with Shiitake Mushroom Rice

Miso-Glazed Salmon with Shiitake Mushroom Rice Ingredients:
4 4-6 ounce Salmon fillets - remove pin bones
1/4 cup white miso paste
2 T rice wine vinegar
1 T honey
1 T soy sauce
1 T toasted sesame oil
1/4 cup scallions for garnish - thinly sliced

Preparation:
Put salmon fillets on parchment lined baking sheet. Prepare marinade - in small bowl mix together miso, vinegar, honey, soy sauce and sesame oil. Generously spread marinade over each salmon fillet. Let marinate for a 1 hour minimum or up to 3 hours in the refrigerator. Heat broiler and cook salmon about 5 minutes, check and then continue to cook about 3 more minutes. Watch carefully at end not to overcook salmon but nice to get some caramelization on the miso glaze. Serve immediately with shiitake mushroom rice and garnish with scallions.

Shiitake mushroom rice
Prepare and begin cooking rice while salmon is marinating.

Ingredients:
2 cups white rice - rinsed 
7 dried shiitake mushrooms
7 fresh shiitake mushrooms thinly sliced
2 cloves garlic chopped
2 -3 T olive oil
Salt and pepper

Preparation:
Put dried shiitake mushrooms in 3 1/2 cups boiling water and let sit for 10-15 minutes. This will be the water to cook the rice in. While the dried mushrooms are steeping, sauté fresh mushrooms and garlic in olive oil over medium high heat for 5-8 minutes until soft and they have released juices. Remove dried shiitake mushrooms from liquid and slice. Put rice in medium sauce pan and add shiitake water and sliced dried mushrooms, cover, bring to simmer, then lower heat and cook for 30-40 minutes or until rice is tender. Fluff rice with fork and add sautéed mushrooms, garlic and salt and pepper to taste. May need to drizzle with a bit more olive oil. Serve immediately with salmon. Serves 4-6

Serve with:
Kunde Family Winery Chardonnay – Wildwood Vineyard or Syrah