Miso-Glazed Salmon with Roasted Broccoli, Carrots, & Aromatic Rice

Miso-Glazed Salmon

with Roasted Broccoli, Carrots, & Aromatic Rice

35 MIN
4 Servings
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Vegetarian
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600 Calories Or Less
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From the Test Kitchen

We’re topping our salmon with a savory-sweet miso glaze before baking it in the oven, which gives ample time for the fish to soak up the delicious umami flavor as it cooks. It’s all garnished with a sprinkle of black and white sesame seeds, providing a bit of crunch and nutty taste throughout.

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  • Nutrition
    PER SERVING
  • Calories
    660 Cals (est.)
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fresh
ingredients
Miso-Glazed Salmon with Roasted Broccoli, Carrots, & Aromatic Rice
Title
time-saving
tips & techniques
Jasmine Rice
Carrots
Sweet White Miso Paste
How To: Peel & Mince Ginger
Soy Glaze
Broccoli
Rice Vinegar
How To: Chop Scallions
Scallions
Sesame Seeds
Lime
Ginger
How To: Safely Cut Round Vegetables
step-by-step
instructions
Cook Along Triangle Created with Sketch.
Prep the ingredients & make the lime-soy sauce:
1 Prep the ingredients & make the lime-soy sauce:

Preheat the oven to 450°F. Wash and dry the fresh produce. Cut off and discard the bottom 1/2 inch of the broccoli stem; cut the broccoli into small florets. Peel the carrots; halve lengthwise, then cut crosswise into 1-inch pieces. Peel and finely chop the ginger. Cut off and discard the root ends of the scallions; thinly slice, separating the white bottoms and green tops. Quarter the lime. In a bowl, combine the soy glaze and the juice of 2 lime wedges.

Roast the vegetables:
2 Roast the vegetables:

Place the broccoli florets and carrot pieces on a sheet pan. Drizzle with olive oil and season with salt and pepper; toss to coat. Arrange in an even layer. Roast 20 to 22 minutes, or until browned and tender when pierced with a fork. Remove from the oven.

Cook the rice:
3 Cook the rice:

While the vegetables roast, in a small pot, heat 2 teaspoons of olive oil on medium-high until hot. Add the chopped ginger and sliced white bottoms of the scallions; season with salt and pepper. Cook, stirring frequently, 30 seconds to 1 minute, or until slightly softened and fragrant. Add the rice, a big pinch of salt, and 2 cups of water (carefully, as the liquid may splatter). Heat to boiling on high. Once boiling, reduce the heat to low. Cover and cook, without stirring, 15 to 17 minutes, or until the water has been absorbed and the rice is tender. Turn off the heat and fluff with a fork. Cover to keep warm.

Make the miso glaze:
4 Make the miso glaze:

While the rice cooks, in a bowl, whisk together the vinegar, miso paste, and 1 tablespoon of water until thoroughly combined.

Bake the fish & serve your dish:
5 Bake the fish & serve your dish:

While the rice continues to cook, line a separate sheet pan with aluminum foil. Lightly oil the foil. Pat the fish dry with paper towels. Transfer to a cutting board, skin side down. Cut each fillet into two equal-sized pieces. Place the prepared fish on the foil, skin side down. Evenly top with the miso glaze. Bake 15 to 17 minutes, or until the fish is opaque and cooked through. Remove from the oven. Serve the baked fish with the cooked rice and roasted vegetables. Drizzle the vegetables with the lime-soy sauce. Garnish with the sesame seeds, sliced green tops of the scallions, and the juice of the remaining lime wedges. Enjoy!

Tips from Home Chefs

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Miso-Glazed Salmon

Prep the ingredients & make the lime-soy sauce:
1 Prep the ingredients & make the lime-soy sauce:

Preheat the oven to 450°F. Wash and dry the fresh produce. Cut off and discard the bottom 1/2 inch of the broccoli stem; cut the broccoli into small florets. Peel the carrots; halve lengthwise, then cut crosswise into 1-inch pieces. Peel and finely chop the ginger. Cut off and discard the root ends of the scallions; thinly slice, separating the white bottoms and green tops. Quarter the lime. In a bowl, combine the soy glaze and the juice of 2 lime wedges.

2 Roast the vegetables:

Place the broccoli florets and carrot pieces on a sheet pan. Drizzle with olive oil and season with salt and pepper; toss to coat. Arrange in an even layer. Roast 20 to 22 minutes, or until browned and tender when pierced with a fork. Remove from the oven.

Roast the vegetables:
Cook the rice:
3 Cook the rice:

While the vegetables roast, in a small pot, heat 2 teaspoons of olive oil on medium-high until hot. Add the chopped ginger and sliced white bottoms of the scallions; season with salt and pepper. Cook, stirring frequently, 30 seconds to 1 minute, or until slightly softened and fragrant. Add the rice, a big pinch of salt, and 2 cups of water (carefully, as the liquid may splatter). Heat to boiling on high. Once boiling, reduce the heat to low. Cover and cook, without stirring, 15 to 17 minutes, or until the water has been absorbed and the rice is tender. Turn off the heat and fluff with a fork. Cover to keep warm.

4 Make the miso glaze:

While the rice cooks, in a bowl, whisk together the vinegar, miso paste, and 1 tablespoon of water until thoroughly combined.

Make the miso glaze:
Bake the fish & serve your dish:
5 Bake the fish & serve your dish:

While the rice continues to cook, line a separate sheet pan with aluminum foil. Lightly oil the foil. Pat the fish dry with paper towels. Transfer to a cutting board, skin side down. Cut each fillet into two equal-sized pieces. Place the prepared fish on the foil, skin side down. Evenly top with the miso glaze. Bake 15 to 17 minutes, or until the fish is opaque and cooked through. Remove from the oven. Serve the baked fish with the cooked rice and roasted vegetables. Drizzle the vegetables with the lime-soy sauce. Garnish with the sesame seeds, sliced green tops of the scallions, and the juice of the remaining lime wedges. Enjoy!

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