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Rice Flake-Crusted Salmon

with Miso-Smashed Japanese Sweet Potatoes & Mustard Greens

  • icon_serves Created with Sketch.
    Servings
    2
  • icon_cals Created with Sketch.
    Nutrition
    Est. 590 calories

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.

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
tried-and-true
kitchen tools
time-saving
tips & techniques
step-by-step
instructions
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

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Blue Apron delivers original, step-by-step recipes and fresh ingredients to customers nationwide. Our menus change every week, so with each delivery you learn to cook inventive new dishes with seasonal ingredients. By letting us source these hard-to-find ingredients for you, you'll get food that is fresher and cheaper than you can get at your local supermarket, and there's no waste because we only send you what you need for each recipe.

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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: