Rice Flake-Crusted Salmon with Miso-Smashed Japanese Sweet Potatoes & Mustard Greens

Rice Flake-Crusted Salmon

with Miso-Smashed Japanese Sweet Potatoes & Mustard Greens

2 Servings
Wellness at Blue Apron
Find recipes that suit your lifestyle with our new nutritionist-approved dietary tags.
Vegetarian
Our vegetarian recipes contain no meat, poultry, fish, or seafood, but may include eggs, and animal-based dairy products, such as cheese and sour cream, as well as honey.
600 Calories Or Less
All of these delicious recipes come in at 600 calories or less per serving, ideal for those who choose to monitor their caloric intake, without sacrificing flavor. The US Food & Drug Administration recommends a 2000 calorie daily intake for the general population. The 600 calorie cap equates to 30% of total 2000 calories per day based on 3 meals per day with 200 calories remaining for snack or beverage.
WW Recommended
If you spot the WW logo next to a recipe, get excited! These recipes factor in calories, sugar, saturated fats, and protein to help guide you toward nutritious foods—while still keeping dinner satisfying and delicious. PersonalPoints™ are assigned to recipes on an “as packaged” basis. To learn more about WW (formerly Weight Watchers) visit our partner’s website at WW.com.
Lightyear
Learn more at DisneyCheck.com
Carb Conscious
Our Carb Conscious recipes provide a balanced approach to carbohydrate consumption by replacing refined carbohydrates from sources like white flour, rice, and cane sugar with high-fiber foods like fresh vegetables, fruits, and whole grains. Our Carb Conscious recipes have 42g or less of net carbohydrates (total carbohydrates minus dietary fiber) per serving, a 25% reduction in net carbs compared to the average Blue Apron recipe served in 2019. Due to the natural variation in size of and contribution of produce in our recipes, some recipes can be badged as Carb Conscious at 45g or less net carbs per serving.

From the Test Kitchen

Rice flakes, or “beaten rice," is a unique rice preparation popular in Southern Asia. The rice is husked, par-cooked, flattened and dried into delicate, airy flakes. They can be used as a base for simple porridges. We’ve found a new use for them. Their flat shape and lightness make them perfect for crusting fish. The result is a moist, tender fillet with a golden, toasty coating. Served with earthy Japanese sweet potatoes and peppery mustard greens, we’re turning the season’s best into an upper crust meal with serious flavor.

Get Cooking
  • Nutrition
    PER SERVING
  • Calories
    590 Cals (est.)
fresh
ingredients
Rice Flake-Crusted Salmon with Miso-Smashed Japanese Sweet Potatoes & Mustard Greens
Title
  • 2 Skinless Salmon Fillets
  • 1 lb Japanese Sweet Potatoes
  • 3 cloves Garlic
  • 1 bunch Mustard Greens
  • 2 Scallions
  • 2 Tbsps Mirin
  • 2 Tbsps Soy Sauce
  • 1 1-Inch Piece Ginger
  • 1 Tbsp White Miso Paste
  • 1 tsp Black Sesame Seeds
  • ¼ cup Rice Flakes
time-saving
tips & techniques
Prepare the ingredients:
1 Prepare the ingredients:

Wash and dry the fresh produce. Heat a medium pot of salted water to boiling on high. Peel and mince the garlic and ginger. Remove and discard the stems of the mustard greens; roughly chop the leaves. Cut off and discard the roots of the scallions; thinly slice the scallions, separating the white bottoms and green tops. Large dice the sweet potatoes.

Marinate the salmon & make the miso mixture:
2 Marinate the salmon & make the miso mixture:

Place the salmon on a small plate and top with half the soy sauce. Let stand to marinate as you continue cooking. In a small bowl, combine the mirin, miso paste and remaining soy sauce; whisk until smooth.

Cook the potatoes:
3 Cook the potatoes:

Add the sweet potatoes to the pot of boiling water. Cook 10 to 12 minutes, or until tender when pierced with a fork. Drain the potatoes thoroughly and return to the pot. Add the miso mixture. Using a fork, smash the potatoes. Add the white parts of the scallions and a pinch of the green parts of the scallions. Stir to combine and season with salt and pepper to taste. Set aside in a warm place.

Cook the salmon:
4 Cook the salmon:

Place the rice flakes onto a plate. Remove the salmon from the marinade (letting the excess drip off), then thoroughly coat 1 side of each marinated salmon fillet with the rice flakes. In a medium pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the salmon to the pan, crusted side down first. Cook 3 to 4 minutes per side, or until the rice flakes are browned and crispy and the fish is cooked to your desired degree of doneness. Transfer to a plate and set aside. Wipe out the pan.

Cook the greens:
5 Cook the greens:

In the same pan used to cook the salmon, heat 2 teaspoons of olive oil on medium-high until hot. Add the garlic and ginger; cook, stirring constantly, 30 seconds to 1 minute, or until fragrant. Add the mustard greens and season with salt and pepper. Cook, stirring occasionally, 1 to 2 minutes, or until wilted. Season with salt and pepper to taste and remove from heat.

Plate your dish:
6 Plate your dish:

Divide the smashed potatoes and mustard greens between 2 plates. Top each with a piece of salmon. Garnish with the sesame seeds and remaining green parts of the scallions. Enjoy!

Tips from Home Chefs

Prepare the ingredients:
1 Prepare the ingredients:

Wash and dry the fresh produce. Heat a medium pot of salted water to boiling on high. Peel and mince the garlic and ginger. Remove and discard the stems of the mustard greens; roughly chop the leaves. Cut off and discard the roots of the scallions; thinly slice the scallions, separating the white bottoms and green tops. Large dice the sweet potatoes.

2 Marinate the salmon & make the miso mixture:

Place the salmon on a small plate and top with half the soy sauce. Let stand to marinate as you continue cooking. In a small bowl, combine the mirin, miso paste and remaining soy sauce; whisk until smooth.

Marinate the salmon & make the miso mixture:
Cook the potatoes:
3 Cook the potatoes:

Add the sweet potatoes to the pot of boiling water. Cook 10 to 12 minutes, or until tender when pierced with a fork. Drain the potatoes thoroughly and return to the pot. Add the miso mixture. Using a fork, smash the potatoes. Add the white parts of the scallions and a pinch of the green parts of the scallions. Stir to combine and season with salt and pepper to taste. Set aside in a warm place.

4 Cook the salmon:

Place the rice flakes onto a plate. Remove the salmon from the marinade (letting the excess drip off), then thoroughly coat 1 side of each marinated salmon fillet with the rice flakes. In a medium pan (nonstick, if you have one), heat 2 teaspoons of olive oil on medium-high until hot. Add the salmon to the pan, crusted side down first. Cook 3 to 4 minutes per side, or until the rice flakes are browned and crispy and the fish is cooked to your desired degree of doneness. Transfer to a plate and set aside. Wipe out the pan.

Cook the salmon:
Cook the greens:
5 Cook the greens:

In the same pan used to cook the salmon, heat 2 teaspoons of olive oil on medium-high until hot. Add the garlic and ginger; cook, stirring constantly, 30 seconds to 1 minute, or until fragrant. Add the mustard greens and season with salt and pepper. Cook, stirring occasionally, 1 to 2 minutes, or until wilted. Season with salt and pepper to taste and remove from heat.

6 Plate your dish:

Divide the smashed potatoes and mustard greens between 2 plates. Top each with a piece of salmon. Garnish with the sesame seeds and remaining green parts of the scallions. Enjoy!

Plate your dish:
Browse Steps
1 of 6