Grilled Miso Salmon With Sesame Rice Recipe

About this recipe

A flavorful dish featuring tender miso-glazed salmon paired with aromatic sesame rice, offering a perfect balance of umami and nutty flavors.

Ingredients

• 500 g Onion
• 250 gm Sweet Corn Kernels
• 1 kg Basmati Rice
• 100 Ml Gowardhan Ghee
• 50G Green Chilies
• 200 g Table Salt
• 50 g Cloves
• - Bay Leaf
• 20 g Cinnamon
• loose Ginger
• 100 g Garlic
• 1 Kg Small Indian Salmon
• - Miso White Paste
• 90 g Dark Soy Sauce
• 50 g Honey
• - Rice Vinegar
• 200 ml Sesame Oil
• 250 g Jasmine Rice
• 1pc Watermelon
• 1 bunch Spring Onion
• 100 g Lemon

Instructions

1. 1. Rinse the jasmine rice thoroughly under cold water until the water runs clear.
2. 2. Cook the rice with 300 ml of water in a covered pot on low heat until tender, about 15 minutes.
3. 3. Mix miso paste, soy sauce, honey, rice vinegar, and sesame oil in a bowl to form a smooth marinade.
4. 4. Coat the salmon fillets evenly with the marinade and set aside for 10 minutes to absorb flavor.
5. 5. Preheat a grill pan over medium heat and lightly oil the surface to prevent sticking.
6. 6. Place the marinated salmon on the grill and cook for 3-4 minutes on each side until caramelized and flaky.
7. 7. While the salmon cooks, fluff the cooked rice with a fork and sprinkle with toasted sesame seeds.
8. 8. Finely chop the spring onions, ginger, and garlic, and mix into the rice for added aroma and flavor.
9. 9. Serve the grilled salmon over the sesame rice, garnished with a squeeze of fresh lemon juice and extra spring onions.