Tag Archives: fish

Butter-Basted Spiced Cod with Polenta

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Our Monday dinner menu often includes a fish dish or something vegetarian. So Fine Cooking’s “Make It Tonight” Series came through again with this Butter-Basted Spiced Cod with Polenta by Ronne Day. Yes, we’ve made it before, but that was years ago and we were ready for a rehash.

As mentioned in an earlier post, baking cod in melted butter adds a richness to the fish that nicely balances the heat from the harissa, a yummy North African paste made of ground dried chile peppers, garlic, olive oil, and spices. Harissa comes in mild or spicy. Other uses for the condiment include stirring into couscous, stews, soups and pastas. You’ll find it packaged in cans, tubes and jars at well-stocked grocery stores and specialty markets.

We cut back on the amount of cod to one pound, enough for two 6-ounce fillets; although we used the full amounts of the remaining ingredients. A refreshing orange, fennel and red pepper salad with mint and lemon completed our meal.

Butter-Basted Spiced Cod with Polenta

  • Servings: 4
  • Difficulty: easy
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Ingredients

  • 1-1/2 tsp. crushed whole coriander seeds or ground coriander
  • 2 medium lemons, 1 finely grated to yield 1/2 tsp. zest and squeezed for 2 Tbsp. juice, the other cut into wedges
  • Kosher salt
  • 1 cup cornmeal
  • 3 oz. (6 Tbs.) unsalted butter
  • 4 6-oz. pieces cod loin
  • Freshly ground black pepper
  • 2 Tbsp. harissa paste
  • 2 tsp. coarsely chopped cilantro or parsley

Directions

  1. Position a rack in the center of the oven and heat the oven to 400°F.
  2. Heat a 3-quart saucepan over medium heat. Add the coriander and stir until fragrant, about 30 seconds.
  3. Add 3 cups of water, the lemon zest, and 1 tsp. salt; turn the heat up to medium high.
  4. Whisk in the cornmeal and cook, stirring often, until thick and creamy, about 20 minutes. (If the polenta gets too thick, loosen with a little hot water.)
  5. Meanwhile, melt the butter in a small saucepan. Season the fish lightly with salt and pepper and arrange in a 9×13 baking dish with space between each piece.
  6. Remove the butter from the heat, stir in the harissa and lemon juice, and pour it over the fish.
  7. Bake, basting every 5 minutes or so, until cooked through (the fish will flake easily), about 15 minutes. If necessary, cover with foil to keep warm.
  8. Divide the polenta among 4 shallow bowls or plates. Top with the fish and spoon the butter over the fish.
  9. Top with the cilantro or parsley and serve with the lemon wedges.

http://www.lynnandruss.com

Original recipe from Fine Cooking

Marmitako—Basque Tuna Stew

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There is nothing better than a warm and comforting stew on a cold day, it takes all the chills out of your body and fills you with nothing but comfort. However, this tuna stew is equally welcome on a bright Spring Day. And since The Hubs loves all-things Spanish, making the dish was a no-brainer.

Marmitako is really quite simple to make and you don’t need any special equipment, just a standard stock/braising pot, and most importantly, fresh ingredients. With a recipe this simple, it is always important to use the freshest and highest of quality ingredients, it truly does make a difference in the overall flavor.

We made numerous changes to the original recipe, which included doubling most of the vegetable ingredients. Some of the timing was altered also to cook the potatoes 5 minutes longer, and the tuna cubes 5 minutes less. All of the changes are noted below.

Marmitako - Basque Tuna Stew

  • Servings: 4
  • Difficulty: easy
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Ingredients

  • 2 fillets fresh tuna
  • 1/4 cup extra virgin Spanish olive oil
  • 4 cloves of garlic
  • 1 onion
  • 1 red bell pepper
  • 1 green bell pepper
  • 2 medium Yukon gold potatoes
  • 1 can fire-roasted diced tomatoes
  • 1/2 tsp. dried thyme
  • 1/2 tsp. smoked paprika
  • 1/2 cup white wine
  • 2 1/2 cups fish broth, preferably homemade
  • Sea salt
  • Freshly cracked black pepper
  • Fresh parsley

Directions

  1. Begin by cutting all the vegetables first, 4 minced cloves of garlic, diced onion, diced red bell pepper, dice green bell pepper and cut 2 medium Yukon gold potato into 1/2-inch cubes.
  2. Heat a large stock pot with a medium heat and add a 1/4 cup of extra virgin Spanish olive oil, once the oil gets hot add the diced onions and minced garlic, mix with the oil and cook for about 4 minutes, then add the diced bell peppers, mix and cook for another 5 minutes, then add the cubed potatoes, mix and cook for another 2 minutes, then add 1 cup of diced tomatoes, season everything with a generous pinch of sea salt, freshly cracked black pepper, 1/2 teaspoon of dried thyme and 1/2 teaspoon of smoked paprika, mix everything together and cook for 2 minutes.
  3. Turn the fire up to a HIGH heat and add 1/2 cup of white wine, about 4 minutes after adding the white wine add 2 1/2 cups of fish broth, once it comes to a boil, place a lid on top and lower the fire to a LOW heat.
  4. While the stew is simmering, season 2 fresh tuna fillets with sea salt and freshly cracked black pepper on both sides, then cut each one into 1/2 inch cubes.
  5. After leaving the stew to simmer for 25 minutes, add the cubed tuna to the stock pot, mix it with the rest of the ingredients, place the lid back on top and cook for another 5 minutes.
  6. Transfer the tuna stew into shallow bowls and garnish each one with fresh parsley

http://www.lynnandruss.com

Adapted from a recipe from Spain on a Fork

Sichuan Braised Cod

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I declared this my favorite cod recipe to date. The flavor profile was spot on for me, although it may be a bit too spicy for some. In that case, cut back on the number of dried chiles.

The Sichuan Braised Cod recipe from Fine Cooking makes a for quick and healthy supper, especially when served with a side salad. Only the two of us were sharing the meal so we bought a smaller piece of fish—just over a pound—and cut it into 3 equal sections.

The original recipe instructs you to flip the cooked cod in the sauce a couple of times. Fearing the fish would fall apart as it was flipped, we spooned the sauce over each fillet instead. To keep it pescatarian, we swapped out the chicken broth for homemade shrimp stock. Serve with steamed rice.

Sichuan Braised Cod

  • Servings: 4
  • Difficulty: easy
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Ingredients

  • 1⁄2 cup, plus 2 tsp. cornstarch
  • 2 Tbsp. rice vinegar, more to taste
  • 3/4 Shrimp broth
  • 1 1⁄2 Tbsp. soy sauce
  • 1 Tbsp. ketchup
  • 1 1⁄2 lbs. cod fillets, cut into 4 uniform pieces
  • Kosher salt and frhly ground black pepper
  • 2 eggs, beaten
  • 3 Tvbsp. canola oil
  • 10 dried Thai chiles or other small whole chiles
  • 4 scallions, thinly sliced, white and green parts separated
  • 1 1⁄2 Tbsp. minced ginger

Directions

  1. in a small bowl, mix the 2 teaspoons cornstarch with 2 tablespoons vinegar. Add the broth, soy sauce and ketchup.
  2. Season the fish with 1/2 teaspoon salt and 1/2 teaspoon pepper.
  3. Spread the remaining 1/2 cup cornstarch on a plate, and put the eggs in a wide bowl. Dredge the fish in the cornstarch.
  4. Heat 2 tablespoons oil in a 12-inch non-stick pan over medium-high heat until shimmering hot. Soak the fish in the egg for a couple of seconds, then add to the pan.
  5. Cook, flipping every three minutes, until the cod is browned and a little firm to the touch, about 5 minutes total (it should not be cooked all the way through). Transfer the fish to a large plate.
  6. Add the remaining 1 tablespoon oil to the pan, then add the chiles, white parts of the scallions, and ginger. Cook, stirring until the scallions become translucent and browned in a few places, about 2 minutes.
  7. Give the cornstarch mixture a quick stir and then pour it into the pan. It should come to a boil and thicken quickly. Reduce the heat to medium-low, return the fish to the pan, and spoon the sauce over the fillets a couple of times to coat them in the sauce.
  8. Cover the pan, leaving the lid slightly ajar, and cook until the fish is just cooked through and starting to flake, 3 to 5 minutes.
  9. Taste the sauce for salt and vinegar, adding more to taste if needed. Serve immediately with the sauce spooned over the cod and sprinkled with scallion greens.

http://www.lynnandruss.com

Adapted from a recipe from Fine Cooking

Cod with Pancetta, Artichokes and Olives

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Looking to introduce more seafood dishes into your evening repertoire of family meals? This lovely recipe is easy, is ready in just over a half hour, and contains heart-healthy ingredients.

We served ours over polenta and it was delicious! Our pancetta weighed in at closer to 4 ounces, and we used it all. Are there meatless substitutions for pancetta? Yes, you can try marinated tofu, mushrooms, smoked paprika, olives (already in the dish), and parmesan cheese to substitute for pancetta.

Cod with Pancetta, Artichokes and Olives

  • Servings: 4
  • Difficulty: easy
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Ingredients

  • 4 6-oz. pieces fresh cod loin fillet
  • Kosher salt and freshly ground black pepper
  • 2 Tbsp. extra-virgin olive oil
  • 2 oz. pancetta, cut into 1/4-inch dice (about 1/4 cup)
  • 1 medium yellow onion, cut into 1/4-inch dice
  • 1 tsp. fresh thyme leaves
  • 1/8 to 1/4 tsp. crushed red pepper flakes
  • 1/2 cup dry white wine
  • 1 15-oz. can diced fire-roasted tomatoes in juice
  • 1 cup marinated artichoke hearts, drained and chopped
  • 1/2 cup large pitted green olives, such as Castelvetrano, halved

Directions

  1. Pat the cod dry and season with salt and pepper.
  2. Heat the oil in a 12-inch nonstick skillet over medium-high heat. Add the pancetta and cook, stirring, until crisp and golden, 2 to 4 minutes. Using a slotted spoon, transfer the pancetta to a paper-towel-lined plate, leaving the fat behind in the pan.
  3. Add the fish to the skillet and cook until slightly golden, about 3 minutes. Flip and transfer to a plate, seared side up. Add the onion, thyme, and pepper flakes to the skillet; cook, stirring, until the onion is soft, about 4 minutes.
  4. Add the wine and cook until the pan is almost dry, about 1 minute. Add the tomatoes and their juice, artichokes, and olives. Simmer, stirring occasionally, to meld the flavors, about 2 minutes.
  5. Lower the heat to medium and nestle the fish into the sauce, keeping the seared side exposed. Cover and cook until the fish is opaque and just cooked through, about 3 minutes.
  6. Sprinkle with the pancetta, divide among rimmed plates or wide, shallow bowls, and serve.

http://www.lynnandruss.com

Original recipe from Fine Cooking

Braised Tuna Puttanesca with Lemon-Garlic Rice

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Did you know that Puttanesca sauce originated in Naples Italy? The name derives from the Italian word puttana which translates roughly to “lady of the night,” or “in the style of the whore.” Puttana in turn arises from the Latin word putida which means stinking. It’s a wonder how this tasty dish became associated with such sordid content, but I’ll leave you to research that aspect… There is a lot of disagreement about the origins, and the authorities on Italian food seem to be wary of making a definitive statement about it.

OK, so let’s get to the delicious recipe. Puttanesca is made from tomatoes, black olives, capers, anchovies, onions, garlic, and herbs, usually oregano and parsley but sometimes also basil; we used cilantro for a change of pace. This particular version leaves out the anchovies, but you could easily add some in if desired.

It is an easy sauce, briefly cooked, and is very fragrant and spicy. We paired it here with a Lemon-Garlic Rice, but fell free to use a simple steamed rice.

Braised Tuna Puttanesca

  • Servings: 4
  • Difficulty: easy
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Ingredients

  • 1/4 cup extra virgin olive oil
  • 1 1/2 cups onion, thinly sliced
  • 2 Tbsp. garlic, minced
  • 28-oz. can whole tomatoes, crushed with hands
  • 1/4 cup capers, rinsed
  • 1/3 cup pitted olives, black or green, or a mix, sliced
  • Pinch red pepper flakes
  • 1 1/2 cups dry white wine
  • 4 tuna steaks, about 6 oz. each
  • 1/4 cup cilantro, chopped
  • 1/4 cup slivered almonds, toasted
  • Lemon Garlic Rice (see recipe below)

Directions

  1. Heat oil in large saute pan. Add onions and cook for about 4 minutes.
  2. Add garlic and cook 1 minute. Add tomatoes; saute until softened, about 3 minutes.
  3. Add capers, olives, pepper flakes and wine. Bring to simmer. Add tuna steaks. Reduce heat to low. Cover and simmer for 10-15 minutes. Remove tuna and keep warm.
  4. Reduce sauce to desired consistency. Stir in cilantro. Serve tuna with warm sauce and sprinkle with slivered almonds.
  5. Serve with Lemon Garlic Rice, (see recipe below).

http://www.lynnandruss.com

Lemon-Garlic Rice

Lemon-Garlic Rice

  • Servings: 4
  • Difficulty: easy
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Ingredients

  • 2 Tbsp. olive oil
  • 1/2 cup onion, minced
  • 2 Tbsp. garlic, minced
  • 1 cup long-grain white rice, uncooked
  • 2 cups water
  • Pinch salt
  • 1/2 lemon, juiced
  • 2 Tbsp. chopped cilantro
  • 1 lemon, zested
  • Black pepper

Directions

  1. Heat oil in saucepan over medium high heat. Add onion and cook until soft.
  2. Add garlic and cook one minute.
  3. Add rice and toss to coat with oil. Add water, a pinch of salt and lemon juice. Bring to a boil. Cover and reduce heat to low. Simmer until all liquid is absorbed.
  4. Remove from heat, fluff with fork, toss with lemon zest and chopped cilantro. Season to taste with salt and pepper.

http://www.lynnandruss.com

Salmon with Barigoule

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As a Milk Street article informed us, barigoule is a Provençal braise of fresh artichokes in white wine, with aromatics such as garlic and thyme. The name “barigoule” comes from a type of mushroom once said to be a part of the dish; the moniker stuck even though the fungi no longer are added to modern versions.

Here, cremini mushrooms are added for their earthy depth and meaty texture that balance the acidity of the wine and complement the mildness of the artichokes. To make this doable on a weeknight, use canned artichokes rather than fresh, but to keep their flavor as bright as possible, cook them in the broth only for as long as it takes to heat them through.

Our changes? Instead of four, 6-ounce filets, we bought a 1 1⁄2-pound single filet and cut it into 3 strips, which gave each of us an 8-ounce portion. Similarly, 4 ounces of mushrooms just didn’t float our boat, so we doubled that amount to 8 ounces.

Another alteration was cutting the artichoke hearts in half instead of quartered, because they were on the small side to begin with. Finally, because our salmon filets were a bit larger, and the fact that prefer ours less translucent, we simmered them until they reached an internal temperature of 130°. All changes are noted below.

Don’t forget to turn down the heat after adding the salmon to the skillet. Gentle poaching ensures the fillets cook evenly and stay moist. Don’t cover the skillet while cooking the salmon; too much heat will be trapped inside, resulting in overcooked fillets.

Salmon with Barigoule

  • Servings: 4
  • Difficulty: easy
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Ingredients

  • 4 6-oz. salmon fillets, each about 1 inch thick
  • Kosher salt
  • 2 Tbsp. extra-virgin olive oil
  • 8 oz. cremini mushrooms, trimmed and thinly sliced
  • 3 medium garlic cloves, thinly sliced
  • 2 medium shallots, chopped
  • 1 sprig tarragon, plus 2 Tbsp. chopped fresh tarragon
  • 1 cup dry white wine
  • 1 1/2 cups chicken broth or vegetable broth
  • 14 oz. can artichoke hearts, drained, cut into halves or quarters if whole
  • 2 Tbsp. salted butter, cut into 4 pieces

Directions

  1. Season the salmon all over with salt. In a 12-inch nonstick skillet over medium-high, heat the oil until shimmering. Add the mushrooms and cook, stirring occasionally, until the moisture released by the mushrooms has evaporated and the mushrooms are browned, 4 to 6 minutes.
  2. Add the garlic, shallots, tarragon sprig and ½ teaspoon salt; cook, stirring often, until the garlic is golden brown, 1 to 2 minutes.
  3. Add the wine and cook, stirring occasionally, until reduced by about half, 3 to 5 minutes.
  4. Add the broth and bring to a simmer. Place the salmon boned side down in the pan, reduce to low and cook at a very gentle simmer, uncovered, for 5 minutes. Flip the fillets and cook until the thickest parts reach 130°F or are slightly translucent when cut into, about 5 minutes.
  5. Remove the pan from the heat. Using a wide metal spatula, transfer the salmon to wide, shallow serving bowls.
  6. Bring the broth to a simmer over medium-high, then add the artichokes and butter; cook, stirring, until the artichokes are heated through and the butter is emulsified into the sauce, about 1 minute.
  7. Off heat, taste and season with salt. Remove and discard the tarragon sprig, then spoon the mixture over and around the salmon and sprinkle with the chopped tarragon.

http://www.lynnandruss.com

Recipe by Courtney Hill for Milk Street

Sautéed Cod with Zhoug

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Zhoug, a spicy pesto-like condiment with a base of cilantro and often parsley, is popular throughout the Levant and Middle East regions. Its zip and pungency comes from fresh chilies, a small handful of spices and fresh garlic. Olive oil supplies fruity richness.

Milk Street claims zhoug is just the thing to add bold, bracing flavor to mild-tasting fillets of white fish. Readily available cod works well in this recipe, but snapper and tilapia are also good substitutes. Whichever you choose, for quick, even cooking, look for fillets no thicker than about 1 inch. Be sure to dry the fish well by patting it with paper towels, especially if it was previously frozen; removing excess moisture helps ensure they brown well in the pan.

Unable to source Serrano chiles, a jalapeño and a Fresno were substituted. Cod was the fish of choice because it was the most economical of the options—and we like it. To complete the meal, we made sides of steamed green beans lightly dressed in a flavored olive oil, salt and pepper; and whole wheat pearled couscous in homemade seafood stock (instead of water), then finished with sautéed shallot and minced parsley.

NOTE: Don’t leave the cilantro wet after rinsing. Be sure to dry it well so there’s no residual water to cause sogginess during processing. Also, don’t move the fish around once it’s in the skillet, and don’t worry if it releases a little a liquid during cooking. The skinless fillets are delicate, so minimal maneuvering is best to keep them intact, as well as for best browning.

Sautéed Cod with Zhoug

  • Servings: 4
  • Difficulty: easy
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Ingredients

  • 4 cups lightly packed fresh cilantro leaves and tender stems (about 1 large bunch), roughly chopped
  • 2 medium garlic cloves, smashed and peeled
  • 2 serrano chilies, stemmed, halved and seeded
  • 1½ tsp. ground coriander
  • ½ tsp. ground cumin
  • ¼ tsp. ground cardamom
  • Kosher salt and ground black pepper
  • ¼ cup plus 2 Tbsp. extra-virgin olive oil, divided
  • 4 6-oz. skinless cod, snapper or tilapia fillets, each about 1 inch thick, patted dry
  • Lemon wedges, to serve

Directions

  1. In a food processor, combine the cilantro, garlic, chilies, coriander, cumin, cardamom, ½ teaspoon each salt and pepper. Process until roughly chopped, about 20 seconds.
  2. Add the ¼ cup oil and process until smooth, about another 30 seconds. Transfer ¼ cup zhoug to a small bowl; set aside for serving.
  3. Season the fish all over with salt and pepper, then brush the one side with half of the remaining zhoug. In a 12-inch nonstick skillet over medium-high, heat the remaining 2 tablespoons oil until shimmering.
  4. Add the fillets zhoug-side down, brush the tops with the remaining zhoug and cook, undisturbed, until golden brown on the bottoms, 3 to 5 minutes.
  5. Using a wide metal spatula, carefully flip the fillets. Cook until golden brown on the second sides and the fillets are opaque throughout, about 3 minutes. Using the spatula, transfer the fillets to a platter. Serve with the reserved zhoug and lemon wedges.

http://www.lynnandruss.com

Adapted from a recipe by Courtney Hill for Milk Street

Coconut-Miso Salmon Curry

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This light, delicate weeknight curry comes together in less than 30 minutes and is defined by its deep miso flavor. Miso is typically whisked into soups toward the end of the recipe, but sweating it directly in the pot with ginger, garlic and a little oil early on helps the paste caramelize, intensifying its earthy sweetness.

Unfortunately, I misread the instructions and didn’t add the miso until after the coconut milk had been boiling for several minutes, missing out on the nice caramelization—mea culpa. While the overall flavor is on the mild side, adding a tablespoon of red Thai curry paste at the same time as introducing the miso to the pot, will provide a more pronounced touch of heat and deepen the overall color.

Adding coconut milk creates a rich broth that works with a wide range of seafood. Salmon is used here, but flaky white fish, shrimp or scallops would all benefit from this quick poaching method. A squeeze of lime and a flurry of fresh herbs keep this curry bright and citrusy. For a hit of heat, garnish with sliced fresh jalapeño or serrano chile peppers.

Coconut-Miso Salmon Curry

  • Servings: 4
  • Difficulty: easy
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Ingredients

  • 2 Tbsp. safflower or canola oil
  • 1 medium red onion, halved and sliced 1/2-inch thick (about 2 cups)
  • 1 (1-inch) piece fresh ginger, minced (about 2 Tbsp.)
  • 3 garlic cloves, thinly sliced
  •  Kosher salt and black pepper
  • ¼ cup white miso
  • ½ cup unsweetened, full-fat canned coconut milk
  • 1 1/2-lb. salmon fillet, cut into 2-inch pieces
  • 5 oz. baby spinach (about 5 packed cups)
  • 1 Tbsp. fresh lime juice, plus lime wedges for serving
  •  Steamed rice, such as jasmine or basmati, for serving
  • ¼ cup chopped fresh basil
  • ¼ cup chopped fresh cilantro

Directions

  1. In a large pot, heat 2 tablespoons oil over medium. Add onion, ginger and garlic and season with salt and pepper. Cook, stirring occasionally, until softened, about 3 minutes.
  2. Add miso and cook, stirring frequently, until miso is lightly caramelized, about 2 minutes.
  3. Add coconut milk and 3 cups water and bring to a boil over high heat. Cook until liquid is slightly reduced, about 5 minutes.
  4. Stir in salmon, reduce the heat to medium-low and simmer gently until just cooked through, about 5 minutes. Turn off heat and stir in spinach and lime juice.
  5. Divide rice among bowls. Top with salmon curry, basil and cilantro. Serve with lime wedges for squeezing on top.

http://www.lynnandruss.com

Adapted from a recipe by Kay Chun for NYTimes Cooking

Pan-Seared Salmon With Miso Rice and Ginger-Scallion Vinaigrette

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This simple weeknight meal makes great use of pantry staples to create complex flavors with minimal work. Miso is often used to flavor soups or sauces, and here, it is added to raw rice before cooking, which results in a delightfully sticky, savory steamed rice. Fragrant and nutty basmati is called for, but any long-grain rice, such as jasmine (which we used), will work.

Shredded cabbage brings freshness and crunch to the finished dish, but use whatever crispy vegetable you have on hand such as shredded Brussels sprouts, carrots, snap peas, and/or radishes. We had leftover red cabbage, so we used that along with shredded carrots and radishes providing wonderful pops of color!

If possible, use a hand mandoline to get paper thin carrot and radish slices. And if you desire a heftier meal, add some canned chickpeas, white beans or black beans, although neither of us thought it would be necessary.

To finish, the vibrant tang of the bright ginger-scallion vinaigrette balances the richness of the roasted salmon, which we cooked only a pound for the two of us. But if you make the full 1 1/2 pounds, you may want to consider doubling that scallion vinaigrette.

Probably the biggest change we made to the recipe was how we cooked the fish. Instead of in the oven on a rimmed baking sheet, we used a non-stick skillet, and cooked skin-side down for the first 6 minutes, then carefully turned it over to finish, about another 2 minutes.

Quick, easy, colorful and healthy. What more can you ask for as a weeknight meal?

Pan-Seared Salmon With Miso Rice and Ginger-Scallion Vinaigrette

  • Servings: 4
  • Difficulty: easy
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Ingredients

  • 1/4 cup white or sweet miso
  • 1 1/2 cups basmati or other long-grain rice
  • 4 skin-on salmon fillets, (6-ounces each)
  • 2 Tbsp. extra-virgin olive oil
  • Kosher salt and black pepper
  • 1/4 cup low-sodium soy sauce
  • 1/4 cup chopped scallions, plus more for garnish
  • 1 Tbsp. distilled white vinegar or unseasoned rice vinegar
  • 1 Tbsp. minced fresh ginger
  • 4 cups finely shredded cabbage, such as green, Napa or savoy; OR a mix of thinly sliced cruciferous veggies (about 8 ounces)
  • Toasted sesame oil, for serving

Directions

  1. Heat oven to 425 degrees.
  2. In a medium saucepan, whisk miso with 2 1/4 cups water until dissolved. Stir in rice and bring to a boil. Cover, reduce heat to low and cook until all of the liquid is absorbed and rice is tender, about 15 minutes. Remove from heat and let stand for 5 minutes. Fluff rice with a fork (it will be a little sticky).
  3. On a rimmed baking sheet, rub salmon all over with olive oil, season with salt and pepper and arrange skin-side up. Roast until fish is just opaque and cooked to medium, 8 to 10 minutes. OR, in a non-stick skillet over medium-high, sear the salmon skin side down for 6 minutes until golden brown and crisp. Carefully flip over and sear another 2 minutes or so. For medium to medium-rare, aim for 125˚F to 135˚F.
  4. In a small bowl, combine soy sauce, scallions, vinegar and ginger, and season with salt and pepper.
  5. Divide miso rice and cabbage, and other vegetables if using, among bowls. Top with salmon, ginger-scallion vinaigrette and sesame oil.

http://www.lynnandruss.com

Loosely adapted from a recipe by Kay Chun for NY Times Cooking