Complement the nutty flavours of this Forbidden Rice Salad with tasty sweet and umami shiro miso. Counterbalance the dense rice with the soft flakes of salmon and the creamy texture of edamame. What a beautifully balanced salad!
If you were unable to get boneless salmon, remove the bones with a tweezer.
Peel the ginger and grate finely to yield 1 tbsp.
In a medium size mixing bowl, add the white miso paste, mirin, sugar, ginger and soy sauce. Mix until well combined.
Place the salmon in the mixing bowl and coat the salmon thoroughly. Cover the mixing bowl and leave the fridge for 1 hour, or even overnight.
Take the salmon out of the fridge and remove excess paste from the fish.
Line a sheet pan with foil.
Place the fish skin side down on the sheet pan. Grill in the oven for 10 minutes.
When cooked, remove from the oven and let it rest for a couple of minutes. Flake the salmon flesh and discard the skin.
Salad
Wash the uncooked forbidden rice thoroughly. Add ½ cup forbidden rice and 1 cup water into a saucepan and bring to a boil over medium to high heat. Cover the saucepan and reduce to a simmer for 30 minutes. Once it’s cooked, turn the heat off and let it sit for a further 10 minutes. Remove the lid and transfer the cooked forbidden rice into a small mixing bowl and let it cool down.
Place the edamame in boiling water for 5 minutes. Drain and remove the beans from the pod.
Assembly
When the forbidden rice has cooled down, add ¼ tsp of olive oil and mix thoroughly. Season with salt.
In a small mixing bowl, season the edamame with salt and pepper.
Add ¼ of the flaked salmon and ½ of the seasoned edamame into the bowl of forbidden rice. Gently mix through and place the salad onto a serving platter.
Place the rest of the flaked salmon on top of the salad on one side of the plate and the rest of the edamame on top of the salad on the other side of the plate.
Squeeze ¼ lemon on top of the salad.
Serve immediately.
Video
Notes
Be sure to check if your salmon fillet is free of bones, even if you have purchased boneless salmon. Run your fingers against the grain, and you’ll feel the sharp bones protruding. Use a set of tweezers to pull them out.
Whilst the salmon is marinating in the fridge, save time and cook the forbidden rice and edamame.
If you can find hulled edamame, just pop them in boiling water for 2 minutes.
If you are purchasing unshelled edamame, a 225g bag will yield ½ cup of edamame beans.
You can substitute edamame with broad beans or peas.