Miso Maple Salmon with Firecracker Rice
I’ve marinated wild salmon fillets in miso paste, maple syrup and soy sauce and oven-grilled them to perfection. Add some tasty firecracker fried rice and you’ve got yourself a delicious meal that is sure to impress family and friends this Easter.
- Prep Time: 15 minutes
- Total Time: 45 minutes
- Yield: 4 1x
- Category: fish
Ingredients
Scale
For the salmon:
- 2 tbsp white miso paste
- 2 tbsp maple syrup
- 1 tbsp dark soy sauce
- 4 salmon fillets
For the firecracker rice:
- vegetable oil
- 1 onion, finely chopped
- 1 medium carrot, finely diced
- 2 large garlic clove, minced
- 1 red chilli, finely chopped
- 1 bell peppers, finely diced
- 100 g frozen edamame, thawed and rained
- 1 ½ tsp shichimi togarashi (Japanese seven-spice)
- 650 g cooked rice (any variety, preferably day-old)
- 3 tbsps light soy sauce
- 3 tbsps rice vinegar
- 1 heaped tsp sugar
- 2 spring onions, thinly sliced
Instructions
- Whisk the white miso paste, maple syrup and dark soy sauce until well-combined. Heat your oven grill to high.
- Line a medium roasting tin with foil. Arrange the salmon fillets in a single layer and brush them with the marinade. If you have time, cover and marinate in the fridge for a few hours; the longer it sits in the marinade, the better it will be. If you don’t, set the salmon aside while you prepare the firecracker rice.
- Once you start cooking the firecracker rice, it comes together very quickly, so it’s important you have all your ingredients measured out, prepped and ready to go.
- Meanwhile, heat a splash of vegetable oil in a large wok or sauté pan over medium-high heat. Add the onion and carrot and stir fry for 5 minutes. At this point, pop the salmon into the oven and grill for 7 minutes, or until the salmon is just opaque and easily flaked with a fork and the marinade is browned and charred in places.
- Add the garlic and chilli to the wok and stir fry for 1 minute, then add the bell peppers and edamame and season with a generous pinch of salt. Stir fry for 3 minutes then add the shichimi togarashi and stir fry for a further 30 seconds. Transfer the vegetables to a plate.
- Add a splash of vegetable oil to the same wok and heat it over high heat until just smoking. Add the cooked rice and spread it into an even layer. Cook undisturbed until it starts to crisp, around 1 minute. Continue to cook, tossing frequently, until the rice is hot, using a wooden spoon to break up any large clumps.
- Add the light soy sauce, rice vinegar and sugar and toss to coat. Cook for a further 1 minute, tossing frequently, then return the vegetables to the wok. Toss until everything is well-combined. Adjust the salt level, to your liking.
- To serve, place the firecracker rice on a serving platter and top with the salmon fillets – enjoy!