Broiled Salmon with Coconut Rice and Scallions
1 lb Wild Alaskan King Salmon (2 x 8 oz portions)
2 tablespoons white miso paste
2 tablespoons mirin
2 tablespoons soy sauce
2 tablespoons rice vinegar
1 tablespoon sesame seeds
2 cups jasmine rice
1.5 cups water
1 can coconut milk
1 teaspoon sugar
1 teaspoon salt
1/4 cup scallions
Preheat the broiler to high and position a rack on the top shelf.
Place parchment paper on a baking sheet.
In a medium saucepan, rinse the rice until the water runs clear. Drain any extra water, add 1.5 cups fresh water, coconut milk, salt, and sugar.
On high heat, wait until the mixture boils. Once it's boiling, turn the heat to low, cover the pot, and cook for 20 minutes.
While the rice is cooking, mix the ingredients for the salmon glaze in a small bowl.
Place the salmon on the baking sheet and brush the glaze over the fillets.
Broil the salmon for 12 to 15 minutes.
After the rice cooks for 20 minutes, remove the cover, and cook the rice for another 5 minutes.
When the salmon and rice are ready, serve the salmon over the rice and top with scallions. Enjoy!