Matcha is one of my favorite flavors and it's much more than just tea. There's so many different ways you can incorporate it into your everyday cooking.
Matcha Mania offers a premium grade, flavorful organic matcha powder. With it's incredible health benefits such as high in antioxidants and promotes healthy hearts, you'll want to find new ways to incorporate this super powder into your every day routine. Here's a simple recipe on how you can incorporate it into your rice in a fun way!
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What you'll need for this recipe is a cast iron skillet and a rice cooker.
2 Servings, Approx. 45 mins
What You'll Need
For the Salmon
2 Salmon Steaks With Skin (4-6 oz each)
1 tsp Ginger, finely grated
1 Tbsp Honey
1 Tbsp Miso Paste
2 tsp Rice Vinegar
½ tsp Sesame Oil
1 Tbsp Vegetable Oil
Salt and Pepper, to season
For the Rice
1 Cup of Short Grain Rice (such as jasmine rice), rinsed
5.1 oz Coconut Milk Box (or half a can of coconut milk)
¾ Cup Water
¼ tsp Salt
1 Tbsp Matcha Mania Matcha Powder
All You Need To Do
Prepare the Rice. Mix all of the rice ingredients into the rice cooker and cook as normal. Note: Add extra flavor to your rice by folding in toasted coconut flakes after the rice is finished cooking.
Preheat oven to 400° F.
Once the rice is finished cooking. Grease the skillet (I used two 6in skillets for individual servings, you can use also use 1 large 12in skillet) and press the rice firmly into the cast iron skillet covering the entire bottom. You can use a cup for more coverage to press the rice flat into the skillet.
Cook the rice in the oven for 25-30 mins
Prepare the Salmon. Pat the salmon steaks dry with a paper towel, season both sides with salt and pepper. Let the fish rest on the paper towel for about 10 minutes (a dryer fish results in crispier skin).
In a small bowl whisk together the ginger, miso rice vinegar and sesame oil.
Place your salmon skin side down in an unheated cast iron skillet, skin down. Cook over medium heat for 5 minutes undisturbed. Press the fish down the skillet lightly to make sure that the full skin makes contact with the skillet. The top will still be translucent.
Remove the fish from skillet.
Add the Salmon to the the rice skin side down. Baste the top of the salmon with your miso honey mix and cook for another 3-5 minutes depending on how done you want the fish to be.
Garnish with toasted sesame seeds and scallions if desired and a bright leafy vegetable.
Did you make this recipe?
Let me know what you think!