Miso Glazed Salmon

Customize It

Miso Glazed Salmon

with Veggie Fried Rice

45 min

Flaky salmon fillets get coated in a sweet miso-honey glaze before resting over a dynamic fried rice featuring poblano pepper, carrots, and scallions.

$12.69/serving

Choose Your Servings

Required

Choose an option

Required

Details

Flaky salmon fillets get coated in a sweet miso-honey glaze before resting over a dynamic fried rice featuring poblano pepper, carrots, and scallions.

Nutrition

640 Cal/serving

See details

Always On The Menu

Customer Favorite

Blue Apron+ Members get free shipping on this order.

Learn more

Try Blue Apron+ free for 30-days

Ingredients

2 each

Skin-On Salmon Fillets

1 each

Pasture-Raised Eggs

½ cup

Long Grain White Rice

6 oz

Carrots

2 each

Scallions

1 each

Poblano Pepper

1 tbsp

Sweet White Miso Paste

1 tbsp

Soy Sauce

2 tsp

Honey

Note: Measurements are for 2 serving recipes.

Instructions

1 OF 5

step 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.

Instructions

step 1

Cook the rice

step 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.

step 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.

step 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.

step 5

Cook the fish & serve your dish

Pat the fish 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 fish, 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 fish, 1 to 2 minutes, or until coated and cooked through. Turn off the heat. Serve the fried rice topped with the cooked fish (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.

Miso Glazed Salmon

with Salmon

Edit