Yields:
4 serving(s)
Cook Time:
15 mins
Total Time:
45 mins
Cal/Serv:
983
Jump to recipeJumoké Jackson is a private chef for the stars, with a client list filled with some of the most famous people in the country. Also known as Mr. Footastic, Jackson has cooked for the likes of Lady Gaga and Gayle King. But one of his most notable clients is Grammy award-winning rapper and record producer J. Cole.
You may know Cole as the artist behind the iconic album 2014 Forest Hills Drive. But did you also know that he has an illustrious career as a basketball player? On an average day, you can definitely expect to find Cole on the court, and Jackson says the rapper plays for hours at a time. And because of his incredibly active lifestyle, Cole enjoys eating a clean diet that provides him enough energy to hang out on the court and at his recording studio.
Jackson has cooked many meals for Cole and his family, so he stopped by the Delish Test Kitchen to show us one of their favorite dishes: a salmon and broccoli rice bowl seasoned with a savory miso sauce.
You can learn more about J. Cole and his favorite foods in the video!
Did you try making this? Let us know how it went in the comments!
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Ingredients
- 2
heads broccoli, stem trimmed, broken up into florets
- 4 Tbsp.
extra-virgin olive oil, divided
Kosher salt
- 4
cloves garlic, sliced
Zest of 1 small lemon, plus juice from 1/2 lemon
- 1/4 cup
reduced-sodium soy sauce
- 2 Tbsp.
light brown sugar
- 2 Tbsp.
white miso paste
- 2 Tbsp.
Worcestershire sauce
- 1 Tbsp.
toasted sesame oil
- 1 Tbsp.
fish sauce
- 1 Tbsp.
unseasoned rice vinegar
- 1 tsp.
finely grated peeled ginger
- 1/2 tsp.
crushed red pepper flakes (optional)
- 1
(1- to 1 1/2-lb.) skinless salmon fillet, cut into 1" cubes
- 1
large seedless cucumber, zest peeled into ribbons, thinly sliced on a bias
- 2 cups
cooked white or brown rice
Sliced avocado, pickled red onions, and toasted sesame seeds, for serving
Directions
- Step 1Preheat oven to 400°. In a large bowl, drizzle broccoli with 1 tablespoon olive oil; season with salt. Toss well to combine, then spread on a baking sheet.
- Step 2Roast broccoli, stirring halfway through, until slightly caramelized and browned in spots, about 20 minutes.
- Step 3Meanwhile, in a medium bowl, whisk garlic, lemon zest, lemon juice, soy sauce, brown sugar, miso, Worcestershire, sesame oil, fish sauce, vinegar, ginger, red pepper (if using), and 2 tablespoons olive oil. Add salmon and toss well to submerge. Refrigerate and let marinate, tossing halfway through, 30 minutes.
- Step 4In a large skillet over medium heat, heat remaining 1 tablespoon olive oil. Working in batches, add salmon and cook, turning pieces halfway through, until cooked through and charred in spots, 1 to 2 minutes per side. Transfer to a large clean bowl; reserve marinade for serving.
- Step 5Divide rice among bowls. Arrange salmon, broccoli, and cucumbers in sections alongside rice. Top with avocado, onion, and sesame seeds. Spoon some reserved marinade over.
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