Miso Marinated Salmon with Creamy Cauliflower Rice

Miso Marinated Salmon with Creamy Cauliflower Rice

Nobu Matsuhisa made this technique famous by marinating black cod for 2-3 days. Long ago, the Japanese used this method to preserve their catch without refrigeration. Usually applied to oily fish such as salmon or black cod, miso seasons the fish and draws moisture out, resulting in a firmer, denser texture. A miso marinade also adds flavor, sweetness and acidity. The cauliflower rice is cheesy and creamy providing a delicious bed for the fish.

• 1⁄4 c mirin

• 1⁄4 c sake (substitute dry white wine or dry sherry)

• 1⁄4 c white or yellow miso paste

• 1 T sugar

• 2 t sesame oil

• 4 salmon filets, about 6 oz each (or Arctic char, mahi mahi, black cod)

• 1 head cauliflower, riced in a food processor, or 12 oz riced cauliflower, fresh or frozen

• 2 T ghee (or butter or coconut oil)

• 4-5 scallions, white and light green parts, sliced; slice the darker green parts and reserve

• Handful of shiitake mushrooms, trimmed and sliced

• 1⁄4 c dry white wine

• 1⁄2 c chicken or vegetable broth

• 1⁄2 t ground cumin

• 1⁄4 t cayenne (optional)

• 1 t kosher salt

• 1⁄2 c full-fat coconut milk

• 1⁄2 c shredded parmesan cheese

• 1⁄4 c chopped cilantro or parsley, divided

Whisk the mirin, sake, miso paste, sugar, and sesame oil together. Dip the filets into the marinade to coat on all sides. Place into a baking dish skin side down and pour remaining mixture over filets. Cover and refrigerate 6 hours or up to one day.

Make the cauliflower rice by heating 2 tablespoons of ghee or butter in a medium skillet. Add the white parts of the scallions and mushrooms, sprinkle with a little salt, and cook, stirring, about 3-4 minutes. Add riced cauliflower and stir. Add wine, broth, cumin, and cayenne and simmer 5 minutes, until cauliflower becomes tender. Stir in coconut milk, reserved green parts of scallions, and 2 tablespoons chopped cilantro. Stir in cheese, then taste for salt and add some black pepper and maybe a bit more ghee. Keep warm.

Adjust oven rack so it’s 8 inches from the broiler and preheat broiler. Line a sheet pan with foil and oil with avocado oil. Remove filets from marinade and let excess marinade drop off without wiping or rinsing. Place skin side down on foil.

Broil for 3-4 minutes. Rotate sheet pan and broil for 3-4 more minutes. The surface of the fish will brown and blacken in places. Cooking times will depend on the thickness of your filets.

Serve fish over cauliflower rice and sprinkle with cilantro.