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15-Minute Miso Salmon Brothy Rice Recipe

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This 15 Minute Miso Salmon Brothy Rice recipe combines tender air-fried salmon coated in a creamy miso mayo with a flavorful miso mushroom broth served over warm rice. A quick, comforting, and umami-packed Japanese-inspired dish perfect for a satisfying weeknight meal.

Ingredients

Miso Mayo Salmon

  • 2 salmon fillets (5–7 oz each)
  • 4 tbsp Japanese mayo
  • 1 tbsp white miso paste
  • 1/2 tsp black pepper, adjust to taste
  • 1 tsp soy sauce or ponzu
  • Salt to taste

Miso Mushroom Broth

  • 6 oz shiitake mushrooms, sliced
  • 1 small shallot, thinly sliced
  • 2 tsp soy sauce
  • 2 slices ginger
  • 1/2 tbsp butter (optional)
  • 3 cups dashi stock or chicken stock
  • 2 1/2 tbsp miso paste
  • 1 tsp neutral oil
  • 1 green onion, finely sliced for garnish

For Serving

  • 2 bowls cooked rice
  • Furikake (optional)

Instructions

  1. Prepare Miso Mayo: In a small bowl, mix together the Japanese mayo, white miso paste, soy sauce or ponzu, and black pepper until smooth and creamy to make the miso mayo coating for the salmon.
  2. Season and Coat Salmon: Pat the salmon fillets dry with a paper towel and lightly season them with salt. Evenly coat the top of each fillet with the prepared miso mayo mixture.
  3. Air Fry the Salmon: Place the coated salmon fillets in an air fryer and cook at 400°F (204°C) for 12 minutes, or until the salmon is cooked through and slightly golden on top.
  4. Cook the Mushrooms and Shallots: While the salmon cooks, heat the neutral oil in a pot over medium heat. Add the sliced shiitake mushrooms and cook for 3 to 4 minutes until softened and lightly golden. Then add the sliced shallot and soy sauce, sautéing for another 1 to 2 minutes until fragrant. Optionally, stir in the butter now for a richer broth.
  5. Simmer the Broth: Pour in the dashi stock or chicken stock, add the ginger slices, and bring the mixture to a gentle simmer. Let it cook for 5 to 7 minutes, allowing the mushrooms and ginger to infuse the broth with flavor.
  6. Add Miso to Broth: Lower the heat. In a small bowl, whisk the miso paste with a few spoonfuls of the hot broth until smooth. Stir this mixture back into the pot gently, making sure not to boil the soup after adding miso to preserve its delicate flavors. Taste and adjust miso seasoning if needed, then add the finely sliced green onion.
  7. Assemble and Serve: Divide warm cooked rice between two bowls. Ladle the miso mushroom broth over the rice, then top each bowl with a salmon fillet. Sprinkle furikake on top if desired and enjoy immediately for the best flavor and texture.

Notes

  • Use white miso paste for a milder, sweeter flavor; red miso will create a stronger taste.
  • Substitute dashi stock with chicken or vegetable stock if unavailable.
  • Furikake is optional but adds a nice umami and crunchy texture topping.
  • Do not boil the broth after adding miso to preserve its nutritional benefits and flavor.
  • Air frying the salmon ensures it is tender with a slightly crisp topping from the miso mayo.
  • The butter in the broth is optional but adds richness and creaminess.

Find it online: https://marthatasty.com/15-minute-miso-salmon-brothy-rice-recipe/