MISO SALMON GRAIN BOWLS

Miso Salmon Grain Bowls image

Grain bowls are one of my favorite types of meals because they're filling and fun to make and they've got so much variety in texture, color and flavor. These have miso-marinated salmon. The miso, fermented soybean paste, in the salmon marinade provides a delicious depth of flavor. My favorite elements of the grain bowl might be the creamy mayo and the crunchy rice crackers on top.

Provided by Molly Yeh

Time 2h

Yield 4 to 6 servings

Number Of Ingredients 30

Ingredients

1/4 cup (60 grams) unseasoned rice vinegar
2 tablespoons (42 grams) honey
2 tablespoons (36 grams) light miso
2 tablespoons (32 grams) soy sauce
2 teaspoons toasted sesame oil
1 teaspoon sriracha
1 pound (454 grams) boneless, skin-on salmon fillet, cut into 4 pieces
1 tablespoon neutral oil
Farro (recipe follows)
Pickled Vegetables (recipe follows)
Japanese mayo, preferred brand, Kewpie, for serving
Sriracha, for serving
Coarsely crushed arare rice crackers, soy sauce-flavored Japanese rice crackers, for serving
Cilantro leaves, for serving
Sliced scallions, for serving
Toasted sesame seeds, for serving
Lemon wedges, for serving
1 teaspoon kosher salt, plus more for seasoning
2 cups (360 grams) farro
1/4 cup extra-virgin olive oil
2 teaspoons toasted sesame oil
2 Persian cucumbers (8 ounces/226 grams), sliced into half moons
4 radishes (3 ounces/85 grams), thinly sliced
Half a small red onion (2 ounces/57 grams)
1 1/3 cups (159 grams) unseasoned rice vinegar
3 tablespoons (36 grams) sugar
2 tablespoons (10 grams) kosher salt
One 2-inch piece fresh ginger, peeled and thinly sliced
4 garlic cloves, peeled and smashed
1 cup ice cubes

Steps:

For the salmon marinade: Whisk together the rice vinegar, honey, miso, soy sauce, sesame oil and sriracha in a non-reactive container large enough to fit the salmon snugly. Add the salmon and turn to coat. Let marinate, turning occasionally, at least 30 minutes at room temperature or up to 4 hours in the refrigerator.
To cook the salmon: Heat the oil in a medium non-stick or cast-iron skillet over medium-high heat. Remove the salmon from the marinade, letting the excess drip off, and add to the skillet, skin-side down. Reserve the marinade. Cook until the skin is golden brown and crispy, about 3 minutes. Flip and cook until the salmon is just cooked through, about 3 minutes more, depending on thickness. Pour the reserved marinade into the pan and cook 1 to 2 minutes, spooning over the fish to glaze. Remove the salmon on a plate to avoid overcooking. (The salmon can be made up to a day ahead and served warm, room temp or cold from the fridge.)
To assemble the bowls: Spoon the Farro (recipe follows) into 4 serving bowls. Add a piece of salmon into each bowl and gently break open the salmon into large chunks. Top with a spoonful of Pickled Vegetables (recipe follows). Garnish with a squirt of mayo, a drizzle of sriracha, crushed arare crackers, cilantro, scallions, sesame seeds and a lemon wedge on the side.
Bring a large saucepan of lightly salted water to boil. Add the farro. Bring to a simmer and cook until the farro is tender but still has a bit of chew, 25 to 35 minutes depending on the brand. Drain well. Return to the saucepan and add the olive oil, sesame oil and salt and toss to combine. Taste and season with more salt, if needed. (Farro can be made up to a day ahead and served at room temperature.)
Combine the cucumbers, radishes and red onion in a medium bowl. Combine the vinegar, sugar, salt, ginger and garlic in a small saucepan. Bring to a simmer and cook just until the salt and sugar dissolve. Add the ice cubes to melt and cool down the pickling liquid. Pour over the vegetables. Refrigerate until chilled, 30 minutes or more. (The quick pickled vegetables can be made up to a day ahead.)