Broiled Miso Salmon Breakfast Bowl

Ingredients

0 of 10 out on the counter

• 2 skinless wild coho salmon pieces (3 oz / 85 g each, 170 g in all)
• 2 tsp white miso, for the glaze
• 1 tsp cider vinegar, for the glaze
• 1 tsp grated fresh ginger, for the glaze
• 1 cup boiled, drained spinach, measured cooked and packed, no salt in the water
• 1 tsp toasted sesame oil, for the spinach
• 1½ cups cooked brown rice, no salt in the water
• 1 scallion, thinly sliced
• ¼ tsp black pepper
• Oil spray for the foil

All set! Everything is out. Time to bake.

Method

1. 1Heat the broiler on high and set a rack about 6 inches under it. Line a small baking sheet with foil and rub the foil with a drop of oil from a spray can; the oil is for the foil, not the fish.
2. 2Stir the miso, vinegar and ginger with 2 tsp water until it is a loose paste you can brush. Lay the salmon on the foil and brush half of the glaze over the tops only, in a thin even coat.
3. 3Broil 8 to 10 minutes, until the glaze is spotted brown and the fish flakes. A thermometer in the thickest part should read 145 °F (USDA). If the glaze darkens too fast, drop the rack a notch; do not add more glaze.
4. 4While it broils, boil the spinach in unsalted water 1 minute, drain, press lightly and toss with the sesame oil and the pepper. Warm the rice.
5. 5Brush the rest of the glaze over the cooked salmon. Split the rice, spinach and fish between two bowls and scatter on the scallion.