Today’s dish from Martha Stewart is “Miso Salmon & Mushrooms with Steamed Spinach & Jasmine Rice!
I would describe this dish as a little sweet with tang. The spinach and jasmine rice balance out miso and mirin. The salmon is packed with excellent protein and good fats. The flavor is rich and flaky. Spinach is an excellent source of plant protein, tender leaves, and spinach flavor. The dish features quality fats and wholefood carbohydrates and is seasoned with spices and herbs for a nourishing and flavorsome dish.
Cook Rice
Cut 2 1/2 thick slices of ginger. Combine rice, ginger slices, 1 1/4 cups of water, and 1/2 teaspoon salt and bring to a boil. Reduce heat to low, cover, and cook until rice is tender and water is mainly absorbed for about 15 minutes. Next, make a miso glaze.
Make Miso Glaze
Halve the mushrooms. Finely grate 1/2 teaspoon of each peel ginger and garlic. In a medium bowl, combine miso sauce, sesame oil, grated garlic, ginger. 2 tablespoons of Marin, and 1/2 teaspoon sugar. Reserve 2 tablespoons of miso glaze in a small bowl. Add salmon and mushrooms to a medium bowl with the remaining glaze, toss, and coat.
Make Miso Vinaigrette
With reserved miso glaze, whisk in 1 teaspoon each of vinegar, sugar, and neutral oil. Set miso vinaigrette aside.
Broil Salmon
Preheat the broiler with the rack in the top position. Line a rimmed baking sheet with aluminum foil, and transfer mushrooms and salmon, skin side down, to the prepared baking sheet. Broil on top rack until mushrooms and salmon are well cooked, flipping mushrooms halfway through for 5-6 minutes total.
Make Spinach Salad
Remove and discard ginger slices from the rice. Then. place spinach on top of rice. Cover and cook until spinach is wilted and water is absorbed for about 4 minutes.
Plate
Fluff rice and spinach and combine. Separate salmon from the skin, if desired. Serve rice topped with salmon and mushrooms. Drizzle with miso vinaigrette and garnish with mixed sesame seeds.
You may see a demonstration of this recipe on my YouTube Chanel. I hope you enjoy the recipe; please like, share and subscribe! Love!
