Miso Glazed Salmon with Fried Rice
Nutritionist's Pick

Miso Glazed Salmon

with Fried Rice

45 MIN
2 Servings
Wellness at Blue Apron
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Available Options

  • with Salmon
    includes two 5-oz Sustainably Sourced Skin-On Salmon Fillets
    Wellness
  • with Shrimp
    includes 10 oz Sustainably Sourced, Uncooked Shrimp (Peeled & Deveined) View recipe
    Wellness
    • with Salmon

    From the Test Kitchen

    Here, you'll coat flaky salmon fillets in a sweet miso-honey glaze before serving them over a dynamic fried rice featuring poblano pepper, carrots, and scallions.

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    Dietary Information

    See nutrition facts for total fat, saturated fat, cholesterol, and sodium information

    Nutritionist's Pick
    • Nutrition
      PER SERVING
    • Calories
      640 Cals (est.)
    View Full Nutrition
    Nutrition Label
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    fresh
    ingredients
    Miso Glazed Salmon with Fried Rice
    Title
    • 2 Skin-On Salmon Fillets
    • 1 Pasture-Raised Egg
    • ½ cup Long Grain White Rice
    • 6 oz Carrots
    • 2 Scallions
    • 1 Poblano Pepper
    • 1 Tbsp Sweet White Miso Paste
    • 1 Tbsp Soy Sauce
    • 2 tsps Honey

    Miso Glazed Salmon

    Cook the rice
    1 Cook the rice
    Carefully rinse the rice (sifting through for any impurities). Drain thoroughly. In a medium pot, combine the rice, a big pinch of salt, and 1 cup of water (or 2 cups for 4 servings). Heat to boiling on high. Once boiling, reduce the heat to low. Cover and cook, without stirring, 13 to 15 minutes, or until the water has been absorbed and the rice is tender. Turn off the heat and fluff with a fork.
    2 Prepare the ingredients & make the glaze

    Meanwhile, wash and dry the fresh produce. Peel the carrots and thinly slice on an angle. Thinly slice the scallions on an angle, separating the white bottoms and hollow green tops. Cut off and discard the stem of the pepper(s). Halve lengthwise; remove the ribs and seeds, then medium dice. Thoroughly wash your hands immediately after handling. Crack the egg(s) into a bowl; season with salt and pepper. Beat until smooth. In a separate bowl, whisk together the miso paste, honey, and 2 tablespoons of hot water (or 4 tablespoons for 4 servings) until the miso has dissolved.

    Prepare the ingredients & make the glaze
    Cook the vegetables & egg
    3 Cook the vegetables & egg
    In a large nonstick pan, heat a drizzle of olive oil on medium-high until hot. Add the diced pepper(s) and sliced carrots; season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until lightly browned and slightly softened. Add the sliced white bottoms of the scallions; season with salt and pepper. Cook, stirring frequently, 1 to 2 minutes, or until slightly softened. Using a spoon, move the vegetables to one side of the pan. Add a drizzle of olive oil to the other side, then add the beaten egg(s). Cook, constantly stirring the egg, 30 seconds to 1 minute, or until cooked through.   Stir the vegetables and egg to combine. Transfer to a large bowl; cover with foil to keep warm. Rinse and wipe out the pan.
    4 Make the fried rice
    In the same pan, heat a drizzle of olive oil on medium-high until hot. Add the cooked rice in an even layer. Cook, without stirring, 3 to 4 minutes, or until slightly crispy. Add the soy sauce (carefully, as the liquid may splatter). Cook, stirring frequently, 30 seconds to 1 minute, or until combined. Transfer to the bowl of cooked vegetables and egg(s). Stir to combine. Taste, then season with salt and pepper if desired. Cover with foil to keep warm. Wipe out the pan.
    Make the fried rice
    Cook the fish & serve your dish
    5 Cook the fish & serve your dish
    Pat the salmon dry with paper towels. Season with salt and pepper on both sides. In the same pan, heat a drizzle of olive oil on medium until hot. Add the seasoned salmon, skin side up. Loosely cover the pan with foil and cook 3 to 5 minutes, or until lightly browned. Flip and cook 2 minutes. Add the glaze (carefully, as the liquid may splatter). Cook, frequently spooning the glaze over the salmon, 1 to 2 minutes, or until coated and cooked through. Turn off the heat. Serve the fried rice topped with the cooked salmon (including any glaze from the pan). Garnish with the sliced green tops of the scallions. Enjoy!

    *The USDA recommends a minimum safe cooking temperature of 145°F for fish.
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