Broiled Miso-Citrus Salmon with Umeboshi Rice
This dish of simply broiled marinated salmon, accompanied by rice flavored with Japanese pickled plums (umeboshi), is super-tasty. The tart-salty umeboshi (you can substitute capers, if you like) make a perfect foil for the salmon's richness. Besides adding great flavor, the marinade helps give the fish a tempting crust.
4 salmon fillets (5 to 8 ounces each), preferably center-cut, skin on
2 cups Miso-Citrus Marinade
Freshly ground black pepper to taste
4 cups steamed sushi rice
6 umeboshi (Japanese pickled plums), pitted and chopped, or 2 teaspoons
2 tablespoons thinly sliced scallion greens
- In a large bowl, combine the salmon and the marinade and marinate, refrigerated, for 4 hours.
- If your broiler is in the oven, place a rack in the center of the oven. Place a heavy baking sheet or broiling tray on the rack (or place the broiling tray in the broiling compartment), and turn the temperature control to broil. When the tray is very hot, remove it and spray it with nonstick cooking spray (do not turn off the broiler). Remove the salmon from the marinade and pat dry. Lightly season the salmon with the pepper, then place it skin side up on the tray. Broil the salmon until medium rare, 6 to 8 minutes, or to the degree of doneness you prefer. (Be careful not to burn the skin; if the skin looks like it's charring before the flesh is cooked, lower the sheet tray.)
- Meanwhile, in a medium bowl, combine the rice, umeboshi, and scallions and mix. Dampen a rice bowl or other small bowl and fill with one quarter of the rice mixture. Unmold the rice onto a dinner plate and top with a salmon fillet. Repeat with the remaining rice and fish fillets.
Before cooking sushi rice, place it in a bowl and add water to cover generously. Swish the rice to rinse off residual starch, pour off the water, and repeat until the water runs clear. Place the rice in a saucepan with a tightfitting lid, flatten the rice with your palm, and, without removing your hand, add water until it just touches the highest knuckle on your hand. Cover the pan and bring to a boil over high heat, reduce the heat to medium and simmer until the rice absorbs all the water, about 30 minutes. Turn off the heat and let the rice stand, covered, for about 20 minutes to plump the grains
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