SunRice
Poh's rice kitchen

Poh's Miso glazed salmon with broccolini & black buttered rice

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Prep time

10min

Cook time

30min

This recipe has fast become a household favourite because it’s incredibly quick and easy but so flavourful. The miso glaze adds such a lovely salty sweet element to the buttery salmon and then balanced so beautifully with the earthy, nutty black rice and fresh crunchy vegetables.

SunRice Microwave Black Rice Pouch

SunRice Microwave Black Rice Pouch

* Silky texture and vibrant colour * Nutritious wholegrain * Gluten free * Great source of protein, energy, and fibre * Special heat technology, no added colours, flavours, or preservatives * Suitable for lunch or dinner

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Ingredients to serve:

This recipe was originally designed for 4 people. Amended serving sizes for 1, 2, 6, and 8 people are intended to serve as general guidance only. Cooking times may need to be adjusted to suit your amended serving size.

  • 2 cup Black Rice

  • 25 g Butter

  • 4 Salmon Fillets (skin on if you want to make fish crackling)

  • cup White Miso Paste

  • cup Brown Sugar

  • cup Mirin

  • 3 tsp Light Soy

  • 2 tsp Ginger (finely grated)

  • 2 clove Garlic (finely grated)

  • 1 tbsp Water

  • 2 bunch Broccolini

  • 300 g Sugar Snap or Snowpeas

  • cup Spring Onions (chopped)

  • 1 handful Coriander or Parsley Leaves (picked)

Black Rice

Black rice is treasured for its nutritional values, exquisite burgundy-purple colour when cooked, chewy texture and a rich, nutty flavour. It creates a striking contrast in any dish and is often prepared as a dessert, such as black rice pudding.

Characteristics

Longer Grains

Longer Grains

Nutty

Nutty

Hint of Sweetness

Hint of Sweetness

Photo of Poh's Miso glazed salmon with broccolini & black buttered rice

Method

  • Cook the black rice following packet instructions. When ready, fold through the butter.

  • To make fish crackling, face the fillets skin side down on a chopping board and using a sharp knife, slice the skin away, keeping each piece as in tact as possible . Place on a non-stick frypan lightly greased with olive oil. Season well with salt & pepper, cover with grease proof paper, weigh down with a saucepan and cook on medium heat for about 15 minutes or until golden - allow it to rest for 1 minute and it will crisp up right away. Do not wash the pan.

  • Meanwhile, place the salmon fillets on a baking tray lined with baking paper. Mix the miso, brown sugar, mirin, soy, ginger, garlic and water until combined and brush generously over each piece of fish. Grill on 150ºC on the second to top shelf of oven for 7-10 minutes, basting more miso on every couple of minutes, until the salmon is cooked through. Pour the remaining glaze in the frypan with the salmon skin oil and bring to a simmer.

  • At the same time bring a medium saucepan of salted water to the boil. Blanche the sugar snap or snowpeas for a few seconds, then the broccolini for a bit longer - you want both to be crisp but not raw.

  • To serve, place on each plate, 1/2 a cup of black rice, a piece of salmon, few stalks of broccolini and some sugar snap or snowpeas. Pour the extra miso sauce over the vegetables, then garnish with spring onions and coriander. Place the fish crackling on an angle so it’s not touching any moisture and serve immediately.

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