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
- In a small bowl, whisk together soy sauce, honey, garlic, sake, miso paste and ginger until well combined.
- Add salmon to a small, rimmed casserole dish, and pour the marinade over the top.
- Refrigerate for at least 30 minutes or overnight.
- Preheat oven to 400 degrees F, and prepare a baking sheet with parchment paper.
- Preheat a large cast-iron or ovenproof skillet over medium-high heat and drizzle with vegetable oil.
- Sear the top of the salmon for about 1 minute until a golden crust forms and the salmon easily releases from the pan.
- Flip the salmon fillets and immediately transfer the skillet to the preheated oven.
- Bake for 15 to 20 minutes. Make sure to reserve any leftover marinade.
- Pour remaining reserved marinade into a small saucepan over medium-high heat and simmer for about 5 minutes until reduced.
- Serve salmon over coconut-scallion rice, drizzle with reduced sauce, and garnish with sliced scallions.
Coconut Scallion Rice
- In a medium saucepan set over medium-high heat, whisk together water, coconut milk and salt to combine.
- Bring mixture to a boil, stir in rice, and lower the heat to a simmer.
- Cover and simmer for 15 to 20 minutes, or until most of the liquid is absorbed.
- Remove from heat and allow to sit, covered, for another five minutes.
- Fluff the rice with a fork and stir in the scallions.