Miso-Maple Salmon with Sesame-Roasted Broccoli & Garlic Rice

Miso-Maple Salmon

with Sesame-Roasted Broccoli & Garlic Rice

30 MIN
2 Servings
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From the Test Kitchen

Pickled vegetables are a favorite in Asian cuisines for adding balancing acidity to rich flavors. You’ll create that balance here simply by marinating sliced cucumber with a touch of rice vinegar and salt—the perfect accompaniment to savory-sweet glazed salmon. It’s all complete with a bed of aromatic rice and tender roasted broccoli.

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  • Nutrition
    PER SERVING
  • Calories
    670 Cals (est.)
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fresh
ingredients
Miso-Maple Salmon with Sesame-Roasted Broccoli & Garlic Rice
Title
time-saving
tips & techniques
Maple Syrup
Jasmine Rice
Broccoli
Persian Cucumber
How To: Peel Garlic
Sweet White Miso Paste
Garlic
Rice Vinegar
Sesame Oil
How To: Hold a Chef's Knife
step-by-step
instructions
Cook Along Triangle Created with Sketch.
Prepare the ingredients & make the glaze:
1 Prepare the ingredients & make the glaze:

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 and roughly chop 2 cloves of garlic. Halve the cucumber lengthwise, then thinly slice crosswise. In a bowl, whisk together the miso paste, maple syrup, and half the sesame oil. 

Roast the fish & broccoli:
2 Roast the fish & broccoli:

Line a sheet pan with foil. Place the broccoli florets on the foil. Drizzle with the remaining sesame oil and season with salt and pepper; toss to coat. Arrange in an even layer on one side of the sheet pan. Pat the fish dry with paper towels. (If you received one fish fillet, transfer to a cutting board, skin side down, and cut into 2 equal-sized pieces.) Season with salt and pepper on both sides. Coat the other side of the foil on the sheet pan with 1 teaspoon of olive oil. Place the seasoned fish on the oiled side, skin side down. Evenly top the fish with the glaze. Roast 14 to 17 minutes, or until the broccoli is tender when pierced with a fork and the fish is cooked through (an instant-read thermometer should register 145°F). Remove from the oven. 

Make the garlic rice:
3 Make the garlic rice:

While the fish and broccoli roast, in a small pot, combine the rice, chopped garlic, 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, 12 to 14 minutes, or until the water has been absorbed and the rice is tender. Turn off the heat and fluff with a fork.

Marinate the cucumber & serve your dish:
4 Marinate the cucumber & serve your dish:

While the rice cooks, in a bowl, combine the sliced cucumber and vinegar; season with salt and pepper. Set aside to marinate, stirring occasionally, at least 10 minutes. Serve the roasted fish and broccoli with the garlic rice. Top with the marinated cucumber (including any liquid). Enjoy! 

Tips from Home Chefs

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Miso-Maple Salmon

Prepare the ingredients & make the glaze:
1 Prepare the ingredients & make the glaze:

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 and roughly chop 2 cloves of garlic. Halve the cucumber lengthwise, then thinly slice crosswise. In a bowl, whisk together the miso paste, maple syrup, and half the sesame oil. 

2 Roast the fish & broccoli:

Line a sheet pan with foil. Place the broccoli florets on the foil. Drizzle with the remaining sesame oil and season with salt and pepper; toss to coat. Arrange in an even layer on one side of the sheet pan. Pat the fish dry with paper towels. (If you received one fish fillet, transfer to a cutting board, skin side down, and cut into 2 equal-sized pieces.) Season with salt and pepper on both sides. Coat the other side of the foil on the sheet pan with 1 teaspoon of olive oil. Place the seasoned fish on the oiled side, skin side down. Evenly top the fish with the glaze. Roast 14 to 17 minutes, or until the broccoli is tender when pierced with a fork and the fish is cooked through (an instant-read thermometer should register 145°F). Remove from the oven. 

Roast the fish & broccoli:
Make the garlic rice:
3 Make the garlic rice:

While the fish and broccoli roast, in a small pot, combine the rice, chopped garlic, 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, 12 to 14 minutes, or until the water has been absorbed and the rice is tender. Turn off the heat and fluff with a fork.

4 Marinate the cucumber & serve your dish:

While the rice cooks, in a bowl, combine the sliced cucumber and vinegar; season with salt and pepper. Set aside to marinate, stirring occasionally, at least 10 minutes. Serve the roasted fish and broccoli with the garlic rice. Top with the marinated cucumber (including any liquid). Enjoy! 

Marinate the cucumber & serve your dish:
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