Free Smoked Black Cod with $250+ Orders
Make this recipe with Premier Catch wild-caught seafood, flash frozen at peak quality and delivered to your door.
Declan Chapin, Premier Catch
2
10 minutes
25 minutes
Japanese-Inspired
Main Course
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
2 cups jasmine rice
1.5 cups water
1 can coconut milk
1 teaspoon sugar
1 teaspoon salt
1/4 cup scallions
1 tablespoon sesame seeds
Preheat the broiler to high and position a rack on the top shelf.
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.
Line a baking sheet with parchment paper, place the salmon on it, and brush the glaze over the fillets.
Broil the salmon for 12 to 15 minutes, until opaque and it flakes easily.
Remove the rice's cover and continue cooking on low heat for another 5 minutes.
When the salmon and rice are ready, serve the salmon over the rice and top with scallions and sesame seeds. Enjoy!
women-owned, family-run
We’re Joci and Ashley, sisters-in-law and co-founders of Premier Catch. We started Premier Catch to make it easy to enjoy incredible wild seafood at home, caught in Alaska and the Pacific Northwest, flash frozen at peak quality, and delivered straight to your door.
