MISO SALMON OVER NAPA CABBAGE FRIED RICE

Combine the mirin, sake, and miso in a sauce pan and bring to a boil, whisking until smooth.  Add the sugar and cook for 1 more minute whisking constantly until the sugar dissolves.  Let cool to room temperature.  Pat the fillets dry with paper towels and place it in a shallow baking dish.  Coat the filets completely on both sides with the cooled marinade.  Cover tightly with plastic wrap and refrigerate for 2 days.

Heat the 1 tablespoon olive oil in a large deep skillet.  Wipe the excess marinade off the fish and place the filets, top of the filet facing down) in the hot pan, reserving the excess marinade for cooking the Napa cabbage fried rice.  Sear on each side for 2-3 minutes until dark golden, and caramelized.  Place the filets on a foil lined baking sheet and place in the oven for 5-10 minutes (depending on thickness) until just cooked through and a fork slides in and out of the center easily.  Remove and tent with foil to keep warm until ready to serve.

To make the rice, add the peanut oil to the drippings from the fish and cook ginger and garlic until soft and fragrant over medium high heat.  Add the Napa cabbage to the pan and cook until the cabbage begins to wilt, about 3 minutes, stirring frequently.  Push the cabbage to one side of the pan and crack the eggs into the other side.  Scramble until the eggs are almost cooked through but still wet.  Add the salt and pepper and stir the cabbage into the eggs.

Add the purple cabbage, carrots and rice to the pan and stir to combine.  Stir in the soy sauce, sesame oil, rice wine vinegar, and any remaining miso marinade and cook for 1 minute tossing to combine.  Top with the black and white sesame seeds.

Serve salmon over the cabbage rice and garnish with a few more sesame seeds and scallions.