Miso-Glazed Salmon with Gochujang Rice
This miso-glazed salmon with gochujang rice has a flavor-to-effort ratio of about 1,000 to one and takes less than an hour to make.
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Cooking tools:
- Instant-read thermometer
- Oven
- Stove
- Saucepan
- Baking sheet
- Parchment paper
- Aluminum foil
- Mixing bowl
- Spoon
- Spatula
- Fork
- Measuring cup
- Measuring spoon
- Colander
Ingredients
- 1 cup brown basmati rice, rinsed and drained (or another type of rice)
- Four 4- to 5-ounce salmon fillets
- 1 tablespoon white or yellow miso paste (we like Miso Master )
- 1 teaspoon unseasoned rice vinegar or soy sauce
- 1 teaspoon toasted sesame oil or neutral oil
- Gochujang, as needed
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