Miso Salmon with Kale and Ginger Brown Rice

We have a favourite treat of salmon fillets marinated in white miso, sake, soy and sesame oil.  The salmon is grilled (it's ok if the miso 'catches' slightly).  To serve, there's cooked short grain brown rice with diced onion, ginger and kale.

Ingredients (2):

Fish:

2 boneless salmon fillets, skin on

Marinade:

1 TBSP white miso

1/2 TBSP sake

1/2 TBSP mirin

1/2 TBSP light soy sauce

1/4 tsp sesame oil

Method (fish):

Make marinade, coat the fish and refigerate in the marinade for up to 2 days (I like 2 days).

Rice (2):

2/3 rds cup of short grain brown rice

1 small onion, diced

1/2 TBSP ginger, minced

1/2 TBSP veg oil

2 handfulls of kale 

Rice Seasoning:

2 TBSP Mirin

1 TBSP light soy sauce

1/2 TBSP water

1/3 rd tsp sugar

1 tsp sesame oil

Method:

Fish: 

Set the grill/broiler temperature to 300C, place the salmon on parchment and remove most of the marinade. 

Grill/broil the salmon for 3-5 minutes, basting with a little marinade. Cook around 1 minute more until lightly charred.

Remove the salmon and rest.

Rice:

Saute the onion in oil until translucent.

Add the ginger and rice.

Add 1+ 1/3 cup water.

Simmer the rice over a low heat, lid mostly on for 30 minutes.

Add the kale for the last 5 minutes.

Add the rice seasoning and stir, lid on the pan.

Plate and enjoy...

Another beautifully marinaded Asian treat:

Vietnamese Beef Carpaccio