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Miso-Maple Salmon

with Sesame-Roasted Broccoli & Garlic Rice

  • Group Created with Sketch.
    Time
    30 min
  • icon_serves Created with Sketch.
    Servings
    2
  • icon_cals Created with Sketch.
    Nutrition
    Est. 670 calories Group 22 Created with Sketch.
    Nutrition Label
    Download

Pickled vegetables are a favorite in Asian cuisines for adding balancing acidity to rich flavors, whose brightness you’ll replicate in this recipe simply by marinating sliced cucumber in a touch of rice vinegar and salt—the perfect accompaniment to savory-sweet glazed salmon.

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fresh
ingredients
Miso-Maple Salmon with Sesame-Roasted Broccoli & Garlic Rice
Title
  • 10 oz Skin-On Salmon Fillet
  • ½ cup Jasmine Rice
  • 2 cloves Garlic
  • ½ lb Broccoli
  • 1 Persian Cucumber
  • 1 Tbsp Sweet White Miso Paste
  • 2 Tbsps Maple Syrup
  • 1 Tbsp Rice Vinegar
  • 1 Tbsp Sesame Oil
tried-and-true
kitchen tools
step-by-step
instructions
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. Transfer to a cutting board, skin side down and cut into two equal-sized pieces. Season with salt and pepper on both sides. Oil the other side of the sheet pan of prepared broccoli with 1 teaspoon of olive oil. Place the seasoned fish on the oiled side of the sheet pan, 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 read 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 garlic rice with the roasted fish and broccoli. Garnish with the marinated cucumber (including any liquid). Enjoy! 

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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. Transfer to a cutting board, skin side down and cut into two equal-sized pieces. Season with salt and pepper on both sides. Oil the other side of the sheet pan of prepared broccoli with 1 teaspoon of olive oil. Place the seasoned fish on the oiled side of the sheet pan, 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 read 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 garlic rice with the roasted fish and broccoli. Garnish with the marinated cucumber (including any liquid). Enjoy! 

Marinate the cucumber & serve your dish: