Roasted Salmon With Miso Rice and Ginger-Scallion Vinaigrette

Step 1

Heat oven to 425 degrees. In a medium saucepan, whisk miso with 2 1/4 cups water until dissolved. Stir in rice and bring to a boil. Cover, reduce heat to low and cook until all of the liquid is absorbed and rice is tender, about 15 minutes. Remove from heat and let stand for 5 minutes. Fluff rice with a fork (it will be a little sticky).

Step 2

On a rimmed baking sheet, rub salmon all over with olive oil, season with salt and pepper and arrange skin-side up. Roast until fish is just opaque and cooked to medium, 8 to 10 minutes.

Step 3

In a small bowl, combine soy sauce, scallions, vinegar and ginger, and season with salt and pepper.

Step 4

Divide miso rice and cabbage among bowls. Top with salmon, ginger-scallion vinaigrette and sesame oil.