Miso Salmon. Ikura. Mushroom rice. This may be one of my new favorite dishes so far. While browsing through Instagram the other day, I came across a picture of salmon topped with a mountain of ikura. As soon as I saw it, I had to have it. The following day I went to my local Asian market and purchased as much ikura as I could afford – ikura is not cheap by any means! To make it into one complete meal, I whipped up mushroom rice and miso salmon. I kid you not, my fiance muttered the words, “oh my god” with his first bite. Here is the recipe for miso salmon with ikura and mushroom rice.

miso salmon with ikura

miso salmon with ikura

 

Serves 3-4

821

Salmon with Ikura and Mushroom Rice

30 minTotal Time

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Ingredients

    Miso salmon
  • 2 tbsp white miso paste
  • 1 tbsp mirin
  • 1 tbsp sake
  • 1 tbsp oil
  • 1 lb salmon skin on
  • Mushroom rice
  • 4 tbsp butter, divided
  • 10 ounces oyster mushrooms
  • salt and pepper
  • 4 cups cooked rice
  • 2 tbsp soy sauce
  • Remaining ingredients
  • 8 ounces ikura
  • 2 tbsp scallions, thinly sliced
  • nori for garnish

Instructions

  1. Preheat oven to 400 degrees F.
  2. Prepare the miso salmon. Mix together miso paste with mirin and sake and brush on top of the salmon flesh. Bake for 12-14 minutes or until the fish flakes easily.
  3. Meanwhile, make the mushroom rice. Melt 2 tbsp butter in a medium saute-pan over medium heat. Add the mushrooms and saute until browned, about 5 minutes. Season the mushrooms with salt and pepper. Add the cooked rice, 2 tbsp butter, and soy sauce, and stir until well combined.
  4. Portion the rice into bowls and top with the salmon. Scoop a generous amount of ikura on top and garnish with scallions and nori. Serve immediately.
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**Helpful tips and common mistakes

Let’s get started. First, prepare the miso sauce for the salmon. The sauce is a simple mixture of miso, mirin, and sake, all Japanese staple ingredients. Brush on the sauce on the salmon; you make have some extra sauce. Bake the salmon in the oven for 12-15 minutes or until the fish flakes easily with a fork. You can also cook the fish on the stovetop if you prefer. sear the salmon, allowing the skin to get nice and crispy.

miso salmon with ikura

While the fish is cooking, make the mushroom rice. I used oyster mushrooms for this recipe because of its mild nutty flavor. When cooked, they almost taste like seafood, making it a perfect pairing for the miso salmon.

oyster mushrooms

Sear the mushrooms in butter until golden brown, making sure not to overcrowd the pan. If there are too many mushrooms in the pan, they will steam and not brown. Season the mushrooms with salt after they have browned and add the rice, remaining butter, and soy sauce. It may seem like a lot of butter but that’s how you may fantastic fried rice, with butter!

mushroom rice

Once the rice is seasoned, portion it into bowls, top with the miso salmon, and pile on the ikura. The more the better I say. Finish the plates with sliced scallions and nori for garnish.

ikura

This miso salmon with ikura and mushroom rice is so simple but incredibly delicious. My favorite meals are the ones composed of few ingredients that marry together with ease. Just writing about this recipe makes me want to make this dish for the third time! With the trip to Kyoto around the corner, perhaps I will find something similar to this beautiful bowl.

miso salmon with ikura

 

Looking for someone to come to your house and prepare these dishes for you? It is possible! If you are in Los Angeles and looking for a private chef, please feel free to contact me. For more information, visit Private Kitchen Los Angeles.

 

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