Grapefruit and miso glazed salmon on jasmine tea rice with roasted radicchioBobby R. Presents Saturday, February 12th, 2011
The recipe here serves six. Unless you’re having guests over for Valentine’s Day, reduce the fish and radicchio portion of the recipe. The rice recipe is difficult to reduce with respect to the liquid volume, so plan on having left overs to turn into sticky rice, rice balls or whatever your bitter heart desires. The radicchio can be baked on the lower third of the oven and can stay in while broiling the fish to keep hot. The tannins in the jasmine tea present a slightly bitter flavor also, that is nicely offset by the addition of sweetened coconut milk.
For the radicchio:
3 large radicchio heads
Salt, to taste
Quarter three large heads of radicchio, leaving the base intact, and place into a bowl of cold salted water for 30 minutes.
Dry off the radicchio and toss the quarters in olive oil.
Gently separate the leaves and sprinkle shredded mozzarella in between.
Drizzle balsamic vinegar on and in the crevices of the radicchio quarters.
Bake for 30 minutes at 375° (or until otherwise softened).
For the fish:
Six 6 ounce salmon filets
Line a baking sheet with aluminum foil and preheat the broiler.
Coat the baking sheet with some olive oil and place six 6 ounce salmon filets on the sheet, skin side down leaving room between the filets.
For the miso mixture:
1/3 cup yellow miso (red works too)
2 tablespoons grapefruit juice
1 tablespoon mirin (Japanese rice wine)
2 teaspoons soy sauce
1 teaspoon dark brown sugar
1 teaspoon grapefruit zest
Whisk together the above ingredients.
Paint the miso mixture evenly onto the tops of all fish filets. Place the fish 6 inches under the broiler. Allow the fish to broil until the tops have become golden and caramelized (about 5 minutes). Loosely cover the fish with foil and continue to broil an additional 5 minutes until cooked through.
For the rice:
1 jasmine tea bag
1 3⁄4 cups boiling water
1 1⁄4 cups jasmine or long grain rice
1⁄4 cup sweetened coconut milk
Bring 1 3⁄4 cups water to the boil. Steep a jasmine tea bag in the boiling water for three minutes. Remove the bag, reduce water to a simmer and add 1 1⁄4 cups jasmine or long grain rice. Cover and cook over low heat until the rice is tender (about 15 minutes). Allow the rice to rest for an additional 15 minutes. Add in 1⁄4 cup sweetened coconut milk and fluff with a fork.
For the balsamic vinegar reduction:
1⁄2 cup balsamic vinegar
2 tablespoons sugar to 1⁄4 cup
In a small sauté pan reduce 1⁄2 cup balsamic vinegar and 2 tablespoons sugar to 1⁄4 cup.
Be sure to warm your plates in the oven for a few minutes. Serve the salmon on top of the rice with the radicchio wedges to the side. Finish off the plate with a drizzle of the balsamic vinegar reduction.
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