Miso-Glazed Salmon with Gochujang Rice
Servings: 4 servings
1 cup brown basmati rice, rinsed and drained (or another type of rice)
Four 4- to 5-ounce salmon fillets
1 tablespoon white or yellow miso paste (we like Miso Master)
1 teaspoon unseasoned rice vinegar or soy sauce
1 teaspoon toasted sesame oil or neutral oil
Gochujang, as needed
1. In a medium saucepan, bring 1¾ cups water and the rice to a boil, then cover and reduce the heat to a bare simmer. Cook the rice until tender and all the water is absorbed, 35 to 40 minutes or according to the package directions.
2. While the rice is cooking, prepare the salmon. Preheat the oven to 300°F and line a baking sheet with parchment paper. Arrange the salmon fillets on top of the parchment.
3. In a small bowl, combine the miso, vinegar and sesame oil into a smooth paste. Using a spoon or pastry brush, brush the glaze on the top and sides of each salmon fillet. Transfer to the oven and bake until the salmon is just cooked through (or the internal temperature reaches 140°F on a thermometer), 15 to 18 minutes.
4. When the rice is cooked, fluff it with a fork, then stir in 1 or 2 tablespoons gochujang, adding more or less to taste. (The more you use the spicier it will be.) Serve the rice alongside the salmon.