Broiled Salmon with Sriracha-Miso Glaze over Basmati Rice with Edamame & Toasted Cashews
What do you do when: 1) Sriracha chili sauce is your “ketchup” 2) your exceptionally perceptive (and beautiful) niece knows it, and 3) she gives you The Sriracha Cookbook? Well, I guess you start cooking! I was so impressed by Randy Clemens’ little cookbook, with its 50 “Rooster Sauce Recipes That Pack a Punch” that I immediately made a random recipe (OK, so I had some fresh salmon on hand). The ‘Miso-Sriracha Glazed Salmon’ seemed perfect, and I simply tweaked it a bit. This dish was such a hit that I’m looking forward to trying many of the creative and fun recipes in the book. Thanks Daniela … This one’s for you! 🙂
Ingredients (for 6 portions)
- 3 Tbsp sesame oil
- ¼ cup light brown sugar
- ¼ cup soy sauce
- ¼ cup white miso paste
- 3 Tbsp Sriracha
- 2 cloves minced garlic
- Nonstick cooking spray
- 6 salmon fillets, about 6 oz each
- 2 cups Basmati rice
- ½ cup shelled edamame
- ¼ cup toasted, crushed cashews
- Sliced green onions for garnish
- lemon slices for garnish
Method
Preheat the broiler. In a small bowl, mix the oil, brown sugar, soy sauce, miso paste, Sriracha, and garlic. Bring a pot of salted water to a boil and cook about 2 cups of Basmati rice. Add the edamame at the end, when rice is tender and done, stirring well, and remove from heat. Meanwhile, spray a broiling pan with nonstick cooking spray. Place the salmon on the pan and broil 6″ away from the flame, basting twice. Broil until the fish flakes easily at the center, about 10 minutes. Arrange lemon slices around the outer edges of a serving platter. Add the edamame rice and toss the toasted cashews on top. Place the salmon fillet on top of the rice, sprinkle with the chopped green onion and serve at once.
RSA
