Miso Sriracha Glazed Salmon With Spicy Slaw Recipes

Steps:

• Bring rice, a pinch of salt and 2½ cups cold water to a boil in a medium saucepan over medium-high heat. Stir once, cover, and reduce heat to low. Cook until water evaporates and rice is tender, 18-20 minutes. Remove from heat and let sit, covered, 10 minutes.
• Whisk sugar, ¼ cup vinegar, and 2 tsp. Diamond Crystal or 1¼ tsp. Morton kosher salt in a small bowl until sugar dissolves. Stir into rice; re-cover. Let sit until ready to use.
• Whisk maple syrup, miso, tamari, ½ tsp. red pepper flakes, and remaining ¼ cup vinegar in a small bowl. Set glaze aside.
• Heat oil in a large nonstick skillet over medium. Season salmon with salt; cook, skin side down, shaking pan occasionally, until skin is very crisp and deep golden brown, 7-9 minutes. Turn over and cook just until flesh is very lightly browned ( it should be nearly cooked through), about 2 minutes. Using a spatula to hold back fish, pour off fat from skillet.
• Reduce heat to low and add reserved glaze to skillet; cook, stirring occasionally, until it begins to thicken, about 1 minute. Baste salmon with glaze and cook, basting occasionally, until glaze evenly coats fish, about 1 minute.
• Divide rice among plates and top with salmon. Drizzle with any leftover glaze over; sprinkle with scallions, sesame seeds, and red pepper flakes. Serve with lime wedges if desired.

Steps:

• Stir together the miso, mirin, sugar and sake, if using. Place the salmon fillets on a plate or in a medium food bag and cover with the miso marinade. Leave in the fridge for at least 30 mins or, better still, overnight.
• Heat oven to 200C/fan 180C/gas 6. Lightly oil a baking tray. Use kitchen paper to wipe off the marinade (don't be tempted to wash it off as you will lose some of the flavour). Place the fillets on the baking tray, skin side down. Cook in the oven for 15 mins until the fish flakes easily and is cooked through.
• Meanwhile, make the cucumber salad. Using a vegetable peeler, shave the cucumber into long, thin ribbons. Whisk together the rice wine vinegar, oil and sugar. Toss the cucumber ribbons in the dressing, then curl them up on two plates. Serve with the salmon and some plain white rice sprinkled with toasted sesame seeds.

Steps:

• For the Salmon: Preheat the broiler.
• In a small nonreactive bowl, combine the sesame oil, brown sugar, soy sauce, miso, Sriracha and garlic.
• Line a rimmed baking pan with foil (this will make clean-up much easier later on) and spray with cooking spray or lightly grease with oil. Place the salmon on the foil and brush some of the glaze over the salmon, enough to evenly cover the surface.
• Broil 6 inches from the flame, basting the salmon twice with more glaze. Broil until the salmon flakes easily at the center of the fillet, 9-10 minutes. Don't be alarmed if you see some smoke. That's what the soy sauce does when it's caramelizing.
• Remove salmon from baking pan and transfer fillets to plates. Garnish with green onion and serve with Spicy Slaw.
• For the Slaw: First, make the dressing. In a medium bowl, combine the peanut butter, lime juice, pineapple juice, Sriracha, garlic, fish sauce, ginger and sugar. Cover and refrigerate until ready to use.
• Next, make the slaw. In a large bowl, mix together the napa and red cabbages, carrots, bell peppers, jalapeno, green onions, cilantro and mint.
• Add the dressing and toss to mix. Season with salt & pepper to taste.

Steps:

• Preheat the broiler.
• In a small nonreactive mixing bowl, combine the oil, brown sugar, soy sauce, miso paste, Sriracha, and garlic.
• Spritz the broiling pan with nonstick cooking spray. Place the salmon on the pan and broil 6 inches from the flame, basting the fish twice. Broil until the fish flakes easily at the center of the fillet, 9 to 10 minutes. Serve atop steamed rice. Garnish with green onions.
• Replace the steamed rice with a mountain of Sriracha and SPAM Fried rice (page 75) and a friendly pile of Sriracha Slaw (page 47).