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Miso Glazed Salmon in Green Tea-Ginger Broth

Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4
Calories 415kcal


  • 1 cup basmati rice
  • 2 cups water
  • 4 bags lemongrass green tea or regular green tea, if preferred
  • 1 cup rice vinegar
  • ½ cup sake
  • 1 tablespoon sugar
  • 1 inch-long piece of fresh ginger peeled and cut into coins
  • 4 skin-on salmon filets
  • ¼ cup white miso paste
  • 2 tablespoons sake
  • 6 scallions sliced
  • 2 tablespoons toasted sesame seeds


  • Prepare the rice according to the package directions; keep warm.
  • Heat your broiler.
  • Bring the water to a boil. Remove from heat and add the tea bags. Let steep. In a small saucepan, combine the rice vinegar, 1/2 cup sake, sugar, and ginger. Bring to a boil and let reduce by half. Stir in the brewed tea. Discard the tea bags and ginger.
  • Place the salmon filets skin-side down on a broiling pan. Broil 2 minutes. Meanwhile, mix together the miso paste and remaining sake to form a thick sauce. Spread the sauce over the salmon and broil another 3 minutes, or until the edges begin to brown. Lift the salmon from the pan, leaving the skin behind.
  • Stir the scallions and sesame seeds into the rice.
  • To serve, spoon a mound of rice into the center of four bowls. Ladle the broth around the rice. Top with salmon.


Adapted from Fine Cooking


Calories: 415kcal | Protein: 22.5g | Fat: 5g | Fiber: 2.5g