Crispy Skin Salmon with Sesame Lime Rice and Miso Honey Mushrooms

Crispy Skin Salmon with Sesame Lime Rice and Miso Honey Mushrooms

Prep Time: 45 minutes

Cook Time: 30 minutes

Servings: 2 - 4

Ingredients:

Crispy skin salmon

• 2 -4 salmon fillets, 5-7 oz per fillett
• Kosher salt
• Cane sugar
• 2-3 tbsp olive oil

Sesame lime rice

• 1 cup short grain or sushi rice
• 1 tsp sesame oil
• 3 tbsp sesame seeds
• Zest of 1 lime

Miso honey mushrooms

• 12 - 15 small trumpet mushrooms (or 8-10 large)
• 2 tbsp yellow miso paste
• 1 ½ tbsp honey
• 1 tbsp mirin
• Olive oil
• 1-2 scallions thinly sliced, for garnish

Directions:

1. CRISPY SKIN SALMON: Season the salmon liberally with kosher salt and a sprinkling of sugar on all sides (about ½ tsp sugar per salmon). Set aside in the fridge to marinate for 20 minutes.
2. Heat a cast iron pan or skillet over medium-high heat. Once hot, add the olive oil then the salmon, skin side down.
3. Sear until the skin releases from the pan and is cooked about halfway up the side, then carefully flip and continue cooking. Reduce the heat to medium.
4. Once the salmon is nearly cooked through, remove it onto a plate to rest.
5. SESAME LIME RICE: Rince the short grain rice until the water runs clear, then add to a pot or rice cooker according to package directions. Add the sesame oil before cooking, and steam.
6. In a small skillet, toast the sesame seeds over medium heat until lightly golden. Set them aside to cool for a few minutes, then roughly grind them in a mortar and pestle. Alternatively, place them in a plastic bag and crush them with a rolling pin to release some of the oils or pulse them in a small blender.
7. Once the rice is done cooking, add the toasted sesame seeds, lime zest, and a pinch of salt. Fluff the rice to combine. Keep warm until you’re ready to assemble.
8. MISO HONEY MUSHROOMS: In a small bowl, combine the miso paste, honey, and mirin until smooth.
9. Slice the trumpet mushrooms lengthwise into planks about ¼ inch thin. Score the flat side with a knife in a criss-cross pattern. This will help soak up the miso honey sauce.
10. Preheat the oven to broil. In a large skillet or cast iron, heat enough olive oil to coat the bottom of the pan over medium-high heat.
11. Add the trumpet mushrooms to the skillet scored side-down and sear until golden brown, about 7-9 minutes. Add a food weight or skillet on top of the mushrooms to encourage even browning.
12. Flip the mushrooms and turn off the heat. Brush the mushrooms with the miso honey mixture and broil for 2-3 minutes, until the mushrooms are caramelized and golden.
13. For any leftover miso honey glaze, mix with a tsp or 2 of water to thin into a sauce.
14. Serve the salmon with the rice and mushrooms and garnish with green onions. Serve with the remaining miso honey sauce.