Miso paste, a Japanese staple, adds a deep, savoury, umami flavour to all kinds of dishes. Here, we combined white miso with sweet honey, grated garlic, & a splash of vinegar to create a sticky, out-of-this-world glaze for salmon. The glazed fish is served atop of a bed of roasted carrots & brussels sprouts tossed in sweet chili sauce served on top of fragrant jasmine rice.
12 oz wild salmon
6 oz jasmine rice
4 oz Miso Glaze (miso/honey/rice vinegar)
2 oz sweet chili sauce
4 oz carrots
4 oz brussels sprouts
KITCHEN ITEMS NEEDED:
x2 Sheet pan/baking sheet lined with parchment paper or foil
Medium pot with lid
Cutting board & knife
NUTRITIONAL INFORMATION (per serving)
*Approximate Values Based On My Fitness Pal
Preheat oven to 450°F with racks in the upper & lower thirds
Trim brussels sprouts, then halve (or quarter, if large)
Scrub carrots, then cut on an angle into ¼-inch-thick slices
Thinly slice green onions
Pat salmon dry & season with salt & pepper
Step 1: Prepare Rice
Pour rice into a medium saucepan. Add measured water with a pinch of salt. Bring to boil, once boiling reduce to low heat & simmer for 15-18 mins or until all water is absorbed. Remove the lid, fluff with a fork, cover & set aside.
Step 2: Roast vegetables
On a rimmed baking sheet, toss brussels sprouts & carrots with 3 tablespoons oil & a generous pinch of salt & pepper. Roast on upper oven rack until tender & browned in spots, 15–20 minutes. Remove from oven. Switch oven to broil.
Step 3: Cook salmon
Heat 1 tablespoon oil in a large nonstick skillet over high. Cook salmon, skin side-down, until skin is crisp, 3–4 minutes. Brush tops with ¼ cup total of the miso-honey mixture. Transfer skillet to upper oven rack, & broil until salmon is cooked through & lightly browned, 3–5 minutes (watch closely, as broilers vary).
Step 4: Sauce vegetables
Meanwhile, toss vegetables with Thai chili sauce. Set on lower oven rack to reheat while salmon is broiling.
Step 5: Finish & serve
Carefully toss vegetables with sesame seeds & scallions. Whisk remaining miso sauce with 1 teaspoon water. Drizzle over salmon, & serve with vegetables and rice. Enjoy!