Miso Salmon Donburi

200g brown jasmine rice

600–800ml water

2 salmon fillets, skin on

1 tablespoon vegetable oil

2 tablespoons pickled ginger

2 tablespoons pickled radish

1 spring onion, finely sliced

Extra toasted sesame seeds

The Miso Glaze

1 tablespoon white miso paste

1 tablespoon cooking sake

1 tablespoon mirin

1 tablespoon light soy sauce

1 tablespoon sugar

The Garlic Spinach

200g spinach

2 garlic cloves, finely sliced

1 tablespoon light soy sauce

1 tablespoon mirin

1 tablespoon cooking sake

1 teaspoon sesame oil

1 teaspoon toasted sesame seeds

2 tablespoons pickled ginger

2 tablespoons pickled radish

1 spring onion, finely sliced

Extra toasted sesame seeds

PREPARATION

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COOKING

.1. Rinse the brown jasmine rice thoroughly. Place it in a saucepan with the water and bring to the boil. Reduce to a gentle simmer and cook for about 30 minutes, until the water has reduced to the level of the rice. Cover with a lid, remove from the heat and leave to steam for a further 15 minutes. Meanwhile, whisk together the miso paste, sake, mirin, light soy sauce and sugar until smooth. Pat the salmon fillets dry with kitchen paper.

2. Preheat the oven to 200°C.

3. Heat the vegetable oil in an ovenproof frying pan over a high heat.

4. Place the salmon skin-side down into the pan, pressing gently so the skin stays flat.

5. Sear for 2–3 minutes, then reduce the heat to medium.

6. Generously brush the top of each salmon fillet with the miso glaze.

7. Turn the salmon over and transfer the pan to the oven.

8. Bake for 8 minutes, until the salmon is just cooked through.

9. Meanwhile, heat a little oil in a separate frying pan and stir-fry the garlic until fragrant. Add the spinach, then stir in the light soy sauce, mirin and sake. Cook until just wilted, then finish with the sesame oil and toasted sesame seeds.

10. If the remaining miso glaze in the salmon pan has caramelised too much, loosen it with a splash of water to create a light sauce.

11. Divide the cooked brown rice between serving bowls. Top with the salmon and garlic spinach.

12. Spoon over the miso sauce and finish with the spring onion, pickled ginger, pickled radish and extra sesame seeds before serving.

School of Wok Tips

 Pat the salmon skin dry before cooking to help it crisp up beautifully.

 Start the salmon over a high heat, then reduce to medium once the skin has sealed and crisped.

 A splash of water added to the caramelised miso glaze creates a delicious sauce for drizzling over the bowl.

 Brown jasmine rice takes longer to cook than white rice but adds a lovely nutty flavour and chewy texture.

FAQs

Can I use white rice instead of brown jasmine rice?

Yes. White jasmine rice cooks much more quickly and works just as well if you prefer a softer texture.

Why sear the salmon before baking?

Searing crisps the skin while baking gently finishes cooking the fish without drying it out.

Can I marinate the salmon first?

Yes. If you have extra time, marinating the salmon in the miso glaze for 30 minutes before cooking will deepen the flavour even further.