The savory miso glaze highlights the wonderful richness of fresh salmon.
Place salmon fillets on parchment lined baking sheet. Prepare the marinade by mixing together the miso, vinegar, honey, soy sauce and sesame oil in a small bowl. Generously spread the marinade over each salmon fillet. Let marinate for 1 hour minimum or up to 3 hours in the refrigerator.
While the fish is marinating, prepare and cook the rice. Place dried shiitake mushrooms in 3 1/2 cups boiling water, turn off heat and let sit for 10-15 minutes. Use this water to cook rice. While dried mushrooms are steeping, sauté fresh mushrooms and garlic in olive oil over medium high heat for 5-8 minutes until soft. Set aside. 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 a simmer, then lower heat and cook for 30-40 minutes or until rice is tender. Fluff rice with fork, add sautéed mushrooms, garlic and salt and pepper to taste. Drizzle a bit more olive oil if needed.
To cook the salmon, pre-heat the broiler and cook for about 5 minutes. Check for doneness and then continue to cook for about 3 more minutes, being careful not to overcook. You want to have a nice caramelization of the miso glaze. Serve immediately with shiitake mushroom rice and garnish with scallions. Serves 4-6.
Kunde Family Winery Chardonnay – Wildwood Vineyard