The Dish | Roasted Salmon with Miso Rice and Ginger-Scallion Vinaigrette

David Malosh for The New York Times. Food Stylist: Simon Andrews

Endlessly flexible, this quick and delicious NYT-inspired weeknight meal makes use of pantry staples and basic greens. Salmon fillets cook in minutes, making them ideal for our family’s busy schedule. This recipe calls for miso rice, but I sometimes substitute it for coconut rice or just regular rice based on what’s in my pantry — and what everyone feels like eating. The recipe works with other seafood (cod, shrimp, scallops), grilled steak, roasted chicken, or even tofu-vegetable bowls. Top it all off with a vibrant ginger-scallion vinaigrette.

  • 1/4 cup white or sweet miso
  • 1 1/2 cups basmati or other long-grain rice
  • 4 (6-ounce) skin-on salmon filets
  • 2 tablespoons extra virgin olive oil
  • Kosher salt and black pepper
  • 1/4 cup low sodium soy sauce
  • 1/4 cup chopped scallions, plus more for garnish
  • 1 tablespoon distilled white vinegar or unseasoned rice vinegar
  • 1 tablespoon minced fresh ginger
  • 4 cups finely shredded cabbage, such as green, Napa, or savoy (about 8 ounces)*
  • Roasted sesame oil, for serving

*If I don’t have cabbage I will also add edamame or a little avocado — basically this recipe is an invitation to have fun with substitute ingredients.

  • Heat oven to 425 degrees.
  • In a medium saucepan, whisk miso with 2 1/4 cups water until dissolved. Stir in rice and bring to a boil. Cover, reduce heat to low, and cook until all of the liquid is absorbed and rice is tender, about 15 minutes. Remove from heat and let stand for 5 minutes. Fluff rice with a fork (it will be a little sticky).
  • On a rimmed baking sheet, rub salmon all over with olive oil, season with salt and pepper, and arrange skin-side up. Roast until the fish is just opaque and cooked to medium, 8 to 10 minutes.
  • In a small bowl, combine soy sauce, scallions, vinegar and ginger, and season with salt and pepper.
  • Divide miso rice and cabbage among bowls. Top with salmon, ginger-scallion vinaigrette, and sesame oil.

Coconut Rice substitute: 

  • 1 can of coconut milk; and use the same can to add measure out one container of water and one of rice to your pressure cooker or saucepan and steam away!

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