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.
Serves 4
-
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 (see Ming’s Tip, left)
-
6
umeboshi (Japanese pickled plums), pitted and chopped, or 2
teaspoons
-
drained
capers
-
2
tablespoons thinly sliced scallion greens
1. In a
large bowl, combine the salmon and the marinade and marinate,
refrigerated, for 4 hours.
2. 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.)
3.
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.
