FOOD

Dinner & Dessert: Miso-Marinated Salmon + Matcha Ice Cream

We know what's for dinner and dessert tonight — savory glazed salmon and a sweet frozen treat to go with it.

FOOD

Dinner & Dessert: Miso-Marinated Salmon + Matcha Ice Cream

We know what's for dinner and dessert tonight — savory glazed salmon and a sweet frozen treat to go with it.

Ingredients

Salmon

  • 1/4 cup low-sodium soy sauce
  • 1/4 cup honey
  • 3 cloves garlic, grated
  • 1 tablespoon sake
  • 1 teaspoon miso paste
  • 1 teaspoon freshly grated ginger
  • 2, 8-ounce salmon fillets, skin removed
  • 2 tablespoons vegetable oil

Coconut Scallion Rice

  • 1 3/4 cups water
  • 1 (13.6-ounce) can coconut milk
  • 1/2 teaspoon kosher salt
  • 2 cups jasmine rice, rinsed
  • 4 scallions, thinly sliced, plus more for garnish

Steps

Salmon

  1. In a small bowl, whisk together soy sauce, honey, garlic, sake, miso paste and ginger until well combined.
  2. Add salmon to a small, rimmed casserole dish, and pour the marinade over the top.
  3. Refrigerate for at least 30 minutes or overnight.
  4. Preheat oven to 400 degrees F, and prepare a baking sheet with parchment paper.
  5. Preheat a large cast-iron or ovenproof skillet over medium-high heat and drizzle with vegetable oil.
  6. Sear the top of the salmon for about 1 minute until a golden crust forms and the salmon easily releases from the pan.
  7. Flip the salmon fillets and immediately transfer the skillet to the preheated oven.
  8. Bake for 15 to 20 minutes. Make sure to reserve any leftover marinade.
  9. Pour remaining reserved marinade into a small saucepan over medium-high heat and simmer for about 5 minutes until reduced.
  10. Serve salmon over coconut-scallion rice, drizzle with reduced sauce, and garnish with sliced scallions.

Coconut Scallion Rice

  1. In a medium saucepan set over medium-high heat, whisk together water, coconut milk and salt to combine.
  2. Bring mixture to a boil, stir in rice, and lower the heat to a simmer.
  3. Cover and simmer for 15 to 20 minutes, or until most of the liquid is absorbed.
  4. Remove from heat and allow to sit, covered, for another five minutes.
  5. Fluff the rice with a fork and stir in the scallions.

Ingredients

Green Tea Ice Cream

  • 1 tablespoon matcha green tea powder
  • 3 tablespoons hot water
  • 1 cup heavy cream, chilled
  • 1/3 cup sweetened condensed milk, chilled

White Chocolate Magic Shell

  • 1 cup white chocolate chips
  • 3 tablespoons coconut oil
  • Black sesame seeds, to garnish

Steps

Green Tea Ice Cream

  1. In a small bowl, whisk together the matcha powder and hot water. Let sit until it reaches room temperature.
  2. In a large bowl, using a hand mixer set to high speed, whip the heavy cream until stiff peaks form, about 5 minutes.
  3. Beat in the green tea mixture and the sweetened condensed milk until just combined.
  4. Transfer the mixture to a metal loaf pan and cover with plastic wrap.
  5. Freeze for 6 hours or overnight.

White Chocolate Magic Shell

  1. Place chocolate chips and coconut oil in a microwave-safe bowl, and microwave on 50 percent power in 15-second increments until melted and smooth, stirring occasionally.
  2. Cool to room temperature before serving over green tea ice cream. Magic shell will quickly harden over ice cream as it cools.
  3. Sprinkle with black sesame seeds to garnish.