Dinner
Miso Marinated Salmon with Pineapple Fried Rice
Recipe by Adam Gertler
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Step-by-step instruction without your screen going to sleep
- 2 tablespoons white miso paste
- 2 tablespoons water
- 1 tablespoon plus 1 teaspoon soy sauce, divided
- 1 teaspoon granulated sugar
- 1/4 teaspoon white pepper
- 2 salmon fillets (approx. 6 ounces each)
- 1 tablespoon vegetable oil
- 1/2 red onion, chopped
- 1/2 cup red bell pepper, diced
- 3 cloves garlic, peeled, minced
- 1 cup fresh pineapple chunks
- 1/2 cup edamame beans
- 2 cups cooked rice of choice
- 1 tablespoon oyster sauce
- 1/2 cup sliced scallions
Utensils
- Small Bowl
- Silicone Tipped Spatula
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Step 1
In a small bowl, prepare the marinade by whisking together the miso paste, water, 1 teaspoon soy sauce, sugar, and white pepper until fully combined. Transfer the marinade and salmon to a large resealable plastic bag. Massage the outside of the bag to work the marinade over all parts of the salmon, then place the bag in the refrigerator for 1 to 3 hours to marinate.
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Step 2
After marinating, install the grill grate, slide it into the front of the base so it hooks in, then press down on the back until it clicks into place. Place griddle on top of grill grate so it sits flat. Close the hood. Select BBQ GRIDDLE, set temperature to 400°F, and set time to 20 minutes. Press the dial to begin preheating (preheating will take approximately 10 minutes).
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Step 3
When unit beeps to signify it has preheated, open hood and place oil, onion, red bell pepper, garlic, and pineapple on the griddle. Leave hood open and cook tossing often until vegetables are softened, about 7 minutes.
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Step 4
Add edamame beans, oyster sauce, 1 tablespoon soy sauce, half the scallions, and cooked rice to vegetables on the griddle. Toss to evenly combine and cook for 3 minutes.
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Step 5
Move rice to one side of the griddle, then add the salmon fillets to the other side. Close the hood and cook until the internal temperature of the salmon reaches 125°F.
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Step 6
When cooking is complete, serve the salmon with fried rice. Top with remaining scallions.
