This Miso Salmon Scorched Rice brings together savory salmon, earthy mushrooms, and a crispy layer of rice, all enhanced by a rich miso broth. It's simple, comforting, and flavorful. Recipe by Kay Liu from @fationatefoodbelly
Ingredients
- 1 4oz portion Blue Circle Foods Atlantic Salmon, cooked per package directions
- 1 cup assorted mushrooms (oyster, king oyster, shiitake)
- 1 cup cooked rice (day old is best)
- 1 scallion, julienned into long strips
- 1 tbsp fried shallots
- 2 tsp sesame seeds
- Miso broth (1 cup water, 1 tbsp each dashi, soy sauce, sugar, 1 tbsp miso paste)
- 1 tbsp butter
- salt, to taste
Instructions
Heat a heavy-bottomed pan over high heat. Add butter and melt. Press cooked rice into the pan, lowering the heat to medium and cooking until the bottom of the rice is golden brown. Remove the rice from the pan and set aside. In the same pan, sauté the mushrooms, seasoning them with salt. Next, prepare the miso broth by boiling water with dashi, soy sauce, and sugar, then whisk in the miso paste. Finally, top the crispy rice with the cooked mushrooms, salmon, scallions, fried shallots, and sesame seeds, drizzling with 2-3 tablespoons of the miso broth. Mix everything well and enjoy!