Miso-Butter Salmon with Sautéed Corn & Snow Peas

Miso-Butter Salmon

with Sautéed Corn & Snow Peas

25 MIN
12 SmartPoints®
2 Servings
Wellness at Blue Apron
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From the Test Kitchen

In this elegant Asian-inspired dish, salmon is simply seared, then glazed with a rich, silky combo of miso paste, butter, and demi-glace, which we’ll reserve to spoon on top just before serving. It’s the perfect pairing for fluffy jasmine rice, whose tender grains are ideal for soaking up the glaze.

This recipe was created in partnership with the wellness experts at WW. To learn more about WW and SmartPoints® visit ww.com

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  • Nutrition
    PER SERVING
  • Calories
    780 Cals (est.)
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fresh
ingredients
time-saving
tips & techniques
Cook the rice:
1 Cook the rice:

In a small pot, combine the rice, a big pinch of salt, and 1 cup of water. Heat to boiling on high. Once boiling, reduce the heat to low. Cover and cook, without stirring, 12 to 14 minutes, or until the water has been absorbed and the rice is tender. Turn off the heat and fluff with a fork; stir in the mirin. Cover to keep warm.

Prepare the ingredients & start the glaze:
2 Prepare the ingredients & start the glaze:

While the rice cooks, wash and dry the fresh produce. Remove any husks and silks from the corn; cut the kernels off the cobs. Peel and roughly chop 2 cloves of garlic. In a bowl, whisk together the miso paste, demi-glace, and 3 tablespoons of water until smooth. 

Cook the vegetables:
3 Cook the vegetables:

While the rice continues to cook, in a medium pan (nonstick, if you have one), heat 1 teaspoon of olive oil on medium-high until hot. Add the corn kernels in an even layer. Cook, without stirring, 2 to 3 minutes, or until lightly browned (be careful, as the corn may pop as it cooks). Add the snow peas and chopped garlic; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until softened. Transfer to a bowl and cover with foil to keep warm. Wipe out the pan.

Cook the fish & serve your dish:
4 Cook the fish & serve your dish:

Pat the fish dry with paper towels. (If you received 1 fillet, transfer to a cutting board, skin side down, and cut into 2 equal-sized pieces.) In the same pan, heat 1 teaspoon of olive oil on medium until hot. Add the fish, skin side up. Loosely cover the pan with foil and cook 3 to 5 minutes, or until lightly browned. Flip the fish, then add the butter and glaze (carefully, as the liquid may splatter). Cook, constantly spooning the glaze over the fish, 2 to 4 minutes, or until coated and cooked through. Turn off the heat. Serve the cooked fish (including any glaze from the pan) with the cooked vegetables and cooked rice. Enjoy! 

Tips from Home Chefs

Cook the rice:
1 Cook the rice:

In a small pot, combine the rice, a big pinch of salt, and 1 cup of water. Heat to boiling on high. Once boiling, reduce the heat to low. Cover and cook, without stirring, 12 to 14 minutes, or until the water has been absorbed and the rice is tender. Turn off the heat and fluff with a fork; stir in the mirin. Cover to keep warm.

2 Prepare the ingredients & start the glaze:

While the rice cooks, wash and dry the fresh produce. Remove any husks and silks from the corn; cut the kernels off the cobs. Peel and roughly chop 2 cloves of garlic. In a bowl, whisk together the miso paste, demi-glace, and 3 tablespoons of water until smooth. 

Prepare the ingredients & start the glaze:
Cook the vegetables:
3 Cook the vegetables:

While the rice continues to cook, in a medium pan (nonstick, if you have one), heat 1 teaspoon of olive oil on medium-high until hot. Add the corn kernels in an even layer. Cook, without stirring, 2 to 3 minutes, or until lightly browned (be careful, as the corn may pop as it cooks). Add the snow peas and chopped garlic; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until softened. Transfer to a bowl and cover with foil to keep warm. Wipe out the pan.

4 Cook the fish & serve your dish:

Pat the fish dry with paper towels. (If you received 1 fillet, transfer to a cutting board, skin side down, and cut into 2 equal-sized pieces.) In the same pan, heat 1 teaspoon of olive oil on medium until hot. Add the fish, skin side up. Loosely cover the pan with foil and cook 3 to 5 minutes, or until lightly browned. Flip the fish, then add the butter and glaze (carefully, as the liquid may splatter). Cook, constantly spooning the glaze over the fish, 2 to 4 minutes, or until coated and cooked through. Turn off the heat. Serve the cooked fish (including any glaze from the pan) with the cooked vegetables and cooked rice. Enjoy! 

Cook the fish & serve your dish:
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