Miso Salmon Brothy Rice
Miso and savory aromatics define this comforting bowl of poached salmon and tender grains. A staple for busy evenings, this dish highlights the balance between silky fish and a fragrant, umami-rich broth.
Ingredients
- 2 salmon fillets
- 2 cups cooked white rice
- 3 cups chicken or dashi stock
- 2 tbsp white miso paste
- 1 tbsp soy sauce
- 1 tsp sesame oil
- 1 ginger, sliced · thumb-sized piece
- 2 stalks green onion, chopped
- 1 tsp chili oil · optional
Preparation
- 1
Heat a saucepan over medium heat and add the stock, sliced ginger, and sesame oil.
- 2
Bring the mixture to a gentle simmer.
- 3
Carefully place the salmon fillets into the broth and cook for 5 to 7 minutes until the fish is opaque and flakes easily.
- 4
Remove the salmon from the pot and set aside, breaking it into large chunks.
- 5
Stir the miso paste and soy sauce into the simmering broth until fully dissolved.
- 6
Add the cooked rice to the broth and cook for an additional 2 minutes until heated through.
- 7
Divide the rice and broth into bowls, top with the salmon chunks and green onions.
- 8
Drizzle with chili oil before serving if desired.
