Miso-Maple Glazed Salmon with Fried Rice & Spicy Mayo
New & Notable

Miso-Maple Glazed Salmon

with Fried Rice & Spicy Mayo

45 MIN
2 Servings
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From the Test Kitchen

Here, you'll coat flaky salmon fillets in a sweet miso-maple glaze and top them with a touch of spicy mayo for the perfect balance of flavors. For an exciting base, you'll whip up a dynamic fried rice featuring poblano pepper, carrots, and scallions.
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  • Nutrition
    PER SERVING
  • Calories
    770 Cals (est.)
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fresh
ingredients
Miso-Maple Glazed Salmon with Fried Rice & Spicy Mayo
Title
  • 2 Skin-On Salmon Fillets
  • 1 Pasture-Raised Egg
  • ½ cup Long Grain White Rice
  • 6 oz Carrots
  • 2 Scallions
  • 1 Poblano Pepper
  • 2 Tbsps Maple Syrup
  • 2 Tbsps Coconut Aminos (Seasoning Sauce) Or Soy Sauce
  • 1 Tbsp Sweet White Miso Paste
  • 2 Tbsps Mayonnaise
  • 1 Tbsp Sambal Oelek
Cook the rice
1 Cook the rice
Carefully rinse the rice (sifting through for any impurities). Drain thoroughly. 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, 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.
Prepare the ingredients
2 Prepare the ingredients

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. Halve lengthwise; remove the ribs and seeds, then medium dice. Thoroughly wash your hands immediately after handling. Crack the egg into a bowl; season with salt and pepper. Beat until smooth. To make the glaze, in a separate bowl, whisk together the miso paste, maple syrup, and 2 tablespoons of hot water until the miso has dissolved. In a separate bowl, combine the mayonnaise and as much of the sambal oelek as you'd like, depending on how spicy you'd like the dish to be.

Cook the vegetables & egg
3 Cook the vegetables & egg
In a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the diced pepper 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. 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. Wipe out the pan.
Make the fried rice
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 coconut aminos or 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. Stir to combine. Taste, then season with salt and pepper if desired. Cover with foil to keep warm. Wipe out the pan.
Cook the fish & serve your dish
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 miso 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) and spicy mayo. Garnish with the sliced green tops of the scallions. Enjoy!

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

Tips from Home Chefs

Cook the rice
1 Cook the rice
Carefully rinse the rice (sifting through for any impurities). Drain thoroughly. 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, 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

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. Halve lengthwise; remove the ribs and seeds, then medium dice. Thoroughly wash your hands immediately after handling. Crack the egg into a bowl; season with salt and pepper. Beat until smooth. To make the glaze, in a separate bowl, whisk together the miso paste, maple syrup, and 2 tablespoons of hot water until the miso has dissolved. In a separate bowl, combine the mayonnaise and as much of the sambal oelek as you'd like, depending on how spicy you'd like the dish to be.

Prepare the ingredients
Cook the vegetables & egg
3 Cook the vegetables & egg
In a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the diced pepper 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. 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. 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 coconut aminos or 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. 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 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 miso 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) and spicy mayo. 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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