SAKE AND MISO MARINATED SALMON WITH COCONUT RICE AND BROCCOLINI

Sake and Miso Marinated Salmon with Coconut Rice and Broccolini image

Number Of Ingredients 16

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Ingredients

1/2 cup White Miso Paste
3 tablespoons Brown Sugar
3 tablespoons Sake
3 tablespoons Mirin
4 Salmon fillets, skin on
2 tablespoons Olive Oil
1 pinch Salt
8 ounces Broccolini, ends trimmed
1/2 teaspoon Crushed Red Pepper Flakes
1 Coconut Rice, for serving (recipe follows)
1 tablespoon Coconut Oil (for coconut rice)
2 cups Jasmine Rice, rinsed under cold water until it runs clear (for coconut rice)
13.5 ounces Full-fat Coconut Milk (for coconut rice)
2 teaspoons Salt (for coconut rice)
1 cup Coconut, Shredded (for coconut rice)
4 Lime wedges (for serving)

Steps:

In a medium bowl, whisk together the miso, brown sugar, sake and mirin. Place the salmon, skin-side down, in a large resealable bag. Pour in the marinade and close the bag. Lightly massage to coat the salmon with the marinade. Place the bag flat on a sheet tray. Marinate for 12 to 24 hours in the refrigerator.
Preheat the broiler (on low if you have a low and high setting).
Line an 18-by-13-inch sheet pan with foil and fit with an 8 1/2-by-12-inch wire rack on one side. Drizzle or brush the rack and aluminum foil with some olive oil.
Remove the salmon from the marinade and sprinkle with salt. Place the salmon fillets side-by-side, skin-side down, on top of the rack. Spread the broccolini in a single layer on the other half of the sheet pan and drizzle with olive oil. Sprinkle the broccolini with the crushed red pepper flakes and salt.
Broil on the top rack until the salmon reaches 135 degrees F, 5 to 7 minutes.
If desired, remove the salmon skin from the fillets before serving. Serve the salmon and broccolini with a side of Coconut Rice.
To prepare the coconut rice, preheat the oven to 350 degrees.
Melt the coconut oil in a medium pot over medium heat. Add the rinsed rice to the pot and stir. (This creates a nice fat barrier to ensure well-separated grains of rice.) Add the coconut milk, salt and 2 cups water to the pot. Give it a good stir and cover with a lid. Bring to a boil, then immediately lower to a gentle simmer. Simmer for 10 minutes, then take off the heat with the lid still on and let the rice rest for 15 minutes.
Meanwhile, place the shredded coconut on a parchment-lined sheet pan. Bake until golden brown and crispy, 8 to 10 minutes. Let cool.
Fluff the rice with a fork and serve with the lime wedges and a nice sprinkle of toasted coconut.