Mirin-Glazed Salmon with Roasted Pineapple Rice
Ana
ingredients
- SALMON
- 4 (5-ounce) salmon fillets, boneless and skinless
- MARINADE
- 2 cups mirin wine
- 1/2 cup white miso paste
- 1 tbs rice white vinegar
- 2 limes, zested and juiced
- 2 tbs extra virgin olive oil
- 1/2 cup soy sauce
- 2 scallions, finely chopped
- 1/4 bunch cilantro, finely chopped
- 2 tbs ginger, finely chopped
- PINEAPPLE RICE
- 2 cups short grain rice
- 4 tbs extra virgin olive oil
- 1 clove garlic, finely chopped
- 2 tbs ginger, finely chopped
- 2 jalapeños, finely chopped
- 1 white onion, finely chopped
- 1 cup pineapple, chopped and drained
- 1 cup chopped red bell pepper
- 1 cup celery, finely chopped
- Salt, to taste
- White pepper, to taste
- 2 cups pineapple juice
- 2 cups water
- 1 bunch cilantro, finely chopped
- 1 bunch scallion, finely chopped
directions
- 1
1. Mix marinade ingredients together. Set aside half to create sauce for the salmon. Use the remainder to marinate salmon in the fridge 2-6 hours.
- 2
2. Rinse rice in strainer with cool water and drain.
- 3
3. In a large pot combine oil, garlic, ginger, jalapeños, onion and pineapple. Cook on high heat until onions start to color. Add bell peppers and celery and cook for about 5 minutes, stirring constantly.
- 4
4. Add rice and stir to coat the grains and season with salt and white pepper. Add liquids, turn down to low heat, cover tightly and cook for approximately 15 minutes or until all water is absorbed.
- 5
5. Pour cooked rice into bowl to cool, add cilantro and scallions.
- 6
6. Cook the salmon on a grill or bake in over until medium rare to medium.
- 7
To bake: Place the fillets on a paper-lined baking sheet; season with salt and pepper; bake at 400° for about 10-12 minutes for medium rare or medium, or longer for well done.
- 8
8. To make the sauce for the salmon, bring reserved marinade to a boil; simmer for a few minutes; strain.
- 9
9. Reheat the rice in the oven or sauté pan.
- 10
10. Place rice on plate, top with salmon and sauce.
Source: Chef Melinda Randolph
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