Your Blue Apron Basket

Continue Browsing
Checkout Checkout
Loading...
Continue Browsing
Checkout Checkout
Updating Your Basket…

Get the perfect wine pairings

Enjoy delicious wines from top vineyards and winemakers. Six 500ml bottles arrive at your door every month.

We ship wine to the following states:

We’re sorry…

Currently, we cannot ship wine to Alaska Provide your email address and we will notify you when that changes.

or
We ship wine to the following states:
Select a Different State
We ship wine to the following states:

Miso-Glazed Salmon

with Roasted Broccoli, Carrots, & Aromatic Rice

  • Group Created with Sketch.
    Time
    35 min
  • icon_serves Created with Sketch.
    Servings
    4
  • icon_cals Created with Sketch.
    Nutrition
    Est. 660 calories Group 22 Created with Sketch.
    Nutrition Label
    Nutrition Label
    Nutrition Label

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.

Get Cooking
fresh
ingredients
Miso-Glazed Salmon with Roasted Broccoli, Carrots, & Aromatic Rice
Title
  • 2 10-Oz Skin-On Salmon Fillets
  • 1 cup Jasmine Rice
  • ¾ lb Carrots
  • 1 lb Broccoli
  • 4 Scallions
  • 1 Lime
  • 1 1-Inch Piece Ginger
  • 1 tsp Black & White Sesame Seeds
  • 3 Tbsps Sweet White Miso Paste
  • 1 Tbsp Rice Vinegar
  • 3 Tbsps Soy Glaze
step-by-step
instructions
Prep the ingredients & make the lime-soy sauce:
1 Prep the ingredients & make the lime-soy sauce:

Place an oven rack in the center of the oven, then preheat 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. 

Make the glaze:
4 Make the glaze:

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

Cook the rice:
4 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. 

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. Drizzle the foil with olive oil. 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 glaze. Bake 15 to 17 minutes, or until 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

About Blue Apron

Ba hero

Blue Apron delivers original, step-by-step recipes and fresh ingredients to customers nationwide. Our menus change every week, so with each delivery you learn to cook inventive new dishes with seasonal ingredients. By letting us source these hard-to-find ingredients for you, you'll get food that is fresher and cheaper than you can get at your local supermarket, and there's no waste because we only send you what you need for each recipe.

We named our company “Blue Apron” because chefs around the world wear blue aprons when they're learning to cook, and it has become a symbol of lifelong learning in cooking. We believe you're never done learning in the kitchen, so we design our menus to ensure you're always learning new cooking techniques, trying new cuisines, and using unique ingredients.

Blue Apron is a weekly subscription service with no commitment - you can skip a week or cancel at any time with a week's notice. We can't wait to cook with you!

Get This Recipe Delivered
Prep the ingredients & make the lime-soy sauce:
1 Prep the ingredients & make the lime-soy sauce:

Place an oven rack in the center of the oven, then preheat 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:
Make the glaze:
4 Make the glaze:

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

4 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. 

Cook the rice:
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. Drizzle the foil with olive oil. 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 glaze. Bake 15 to 17 minutes, or until 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!