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

Miso-Honey 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, whose brightness you’ll replicate in this recipe simply by marinating sliced cucumber in rice vinegar and salt—the perfect accompaniment to savory-sweet glazed salmon. A simple side of roasted broccoli (coated with fragrant sesame oil) and fluffy, aromatic rice round out the dish on a hearty note.
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  • Nutrition
    PER SERVING
  • Calories
    670 Cals (est.)
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fresh
ingredients
Miso-Honey Salmon with Sesame-Roasted Broccoli & Garlic Rice
Title
  • 2 Skin-On Salmon Fillets
  • ½ cup Jasmine Rice
  • 2 cloves Garlic
  • ½ lb Broccoli
  • 1 Persian Cucumber
  • 1 Tbsp Sweet White Miso Paste
  • 1 Tbsp Rice Vinegar
  • 1 Tbsp Sesame Oil
  • 2 tsps Honey
time-saving
tips & techniques
How To: Hold a Chef's Knife
How To: Peel Garlic
step-by-step
instructions
Cook Along Triangle Created with Sketch.
Prepare the ingredients & make the glaze:
1 Prepare the ingredients & make the glaze:

Remove the honey from the refrigerator to bring to room temperature. 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, honey (kneading the packet before opening), 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. Season with salt and pepper on both sides. Coat the other side of the foil 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.* Remove from the oven. 

*An instant-read thermometer should register 145°F.

Make the garlic rice:
3 Make the garlic rice:

Meanwhile, 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:

Meanwhile, 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-Honey Salmon

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

Remove the honey from the refrigerator to bring to room temperature. 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, honey (kneading the packet before opening), 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. Season with salt and pepper on both sides. Coat the other side of the foil 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.* Remove from the oven. 

*An instant-read thermometer should register 145°F.

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

Meanwhile, 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:

Meanwhile, 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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