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 and Mushroom Rice
- 2 tablespoon white miso paste
- 1 tablespoon mirin
- 1 tablespoon sake
- 1 tablespoon oil
- 1 lb salmon skin on
- 4 tablespoon butter divided
- 10 ounces oyster mushrooms
- salt and pepper
- 4 cups cooked rice
- 2 tablespoon soy sauce
- 8 ounces ikura
- 2 tablespoon scallions thinly sliced
- nori for garnish
- Preheat oven to 400 degrees F.
- 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.
- Meanwhile, make the mushroom rice. Melt 2 tablespoon 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 tablespoon butter, and soy sauce, and stir until well combined.
- 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.
**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.
While the fish is cooking, make the mushroom rice. I used oyster mushrooms for this recipe because of their mild nutty flavor. When cooked, they almost taste like seafood, making it a perfect pairing for the miso salmon.
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!
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.
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.
For more salmon inspiration check out this Thai bbq salmon with chimichuri!