Reprinted from Blue Apron
Rice flakes, also called “beaten” rice, is popular in Southern Asia. The rice is husked, par-cooked, flattened and dried into delicate, airy flakes. They can be used as a base for simple porridges. We’ve found a new use for them. Their flat shape and lightness make them the perfect crust for fish. The result is a moist, tender fillet with a golden, toasty coating. Served with earthy Japanese sweet potatoes and peppery mustard greens, we’re turning the season’s best into an upper crust meal with serious flavor.
Makes 2 servings; about 590 calories per serving
Wash and dry the fresh produce. Heat a medium pot of salted water to boiling on high. Large dice the sweet potatoes. Peel and mince the garlic and ginger. Remove and discard the stems of the mustard greens; roughly chop the leaves. Cut off and discard the roots of the scallions; thinly slice the scallions, separating the white bottoms and green tops.
Place the salmon on a small plate and top with half the soy sauce. Let stand to marinate as you continue cooking. In a small bowl, combine the mirin, miso paste and remaining soy sauce; whisk until smooth.
Add the sweet potatoes to the pot of boiling water. Cook 10 to 12 minutes, or until tender when pierced with a fork. Drain the potatoes thoroughly and return to the pot. Add the miso mixture. Using a fork, mash the potatoes. Add the white parts of the scallions and a pinch of the green parts of the scallions. Stir to combine and season with salt and pepper to taste. Set aside in a warm place.
Place the rice flakes onto a plate. Remove the salmon from the marinade (letting the excess drip off), then thoroughly coat 1 side of each marinated salmon fillet with the rice flakes. In a medium pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the salmon to the pan, crusted side down first. Cook 3 to 4 minutes per side, or until the rice flakes are browned and crispy and the fish is cooked to your desired degree of doneness. Transfer to a plate and set aside. Wipe out the pan.
In the same pan used to cook the salmon, heat 2 teaspoons of olive oil on medium-high until hot. Add the garlic and ginger; cook, stirring constantly, 30 seconds to 1 minute, or until fragrant. Add the mustard greens and season with salt and pepper. Cook, stirring occasionally, 1 to 2 minutes, or until wilted. Season with salt and pepper to taste and remove from heat.
Divide the smashed potatoes and mustard greens between 2 plates. Top each with a piece of salmon. Garnish with the sesame seeds and remaining green parts of the scallions. Enjoy!