Your Blue Apron Basket
Loading...
Checkout
Checkout
Continue Browsing
We ship wine to the following states:
×
We ship wine to the following states:
We’re sorry…
Currently, we cannot ship wine to Alaska Provide your email address and we will notify you when that changes.
Seared Salmon & Miso-Butter Glaze
with Jasmine Rice
25 MIN
2 Servings
From the Test Kitchen
This simple, sophisticated dish features flaky salmon, cooked with an irresistibly rich glaze made from butter and miso paste until browned and tender. A side of sautéed corn and snow peas makes for a naturally sweet, seasonal accompaniment, while a bed of fluffy jasmine rice rounds out the dish on a hearty note.
Get Cooking-
NutritionPER SERVING
-
Calories780 Cals (est.)
View Full Nutrition
Download
Please note nutritional information, including ingredients and allergens, may differ from above based on your location. Location-specific nutritional information is available for viewing upon subscribing, or by logging in if you are already a subscriber.
fresh
ingredients
Title
time-saving
tips & techniques
step-by-step
instructions
1
Cook the rice:
In a small pot, combine the rice, 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; stir in the mirin. Cover to keep warm.
2
Prepare the ingredients & start the glaze:
While the rice cooks, wash and dry the fresh produce. Remove any husks and silks from the corn; cut the kernels off the cobs. Peel and roughly chop 2 cloves of garlic. In a bowl, whisk together the miso paste, demi-glace, and 3 tablespoons of water until smooth.
3
Cook the vegetables:
While the rice continues to cook, in a medium pan (nonstick, if you have one), heat 1 teaspoon of olive oil on medium-high until hot. Add the corn kernels in an even layer. Cook, without stirring, 2 to 3 minutes, or until lightly browned (be careful, as the corn may pop as it cooks). Add the snow peas and chopped garlic; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until softened. Transfer to a bowl and cover with foil to keep warm. Wipe out the pan.
4
Cook the fish & serve your dish:
Pat the fish dry with paper towels. (If you received 1 fillet, transfer to a cutting board, skin side down, and cut into 2 equal-sized pieces.) In the same pan, heat 1 teaspoon of olive oil on medium until hot. Add the fish, skin side up. Loosely cover the pan with foil and cook 3 to 5 minutes, or until lightly browned. Flip the fish, then add the butter and glaze (carefully, as the liquid may splatter). Cook, constantly spooning the glaze over the fish, 2 to 4 minutes, or until coated and cooked through. Turn off the heat. Serve the cooked fish (including any glaze from the pan) with the cooked vegetables and cooked rice. Enjoy!
1
Cook the rice:
In a small pot, combine the rice, 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; stir in the mirin. Cover to keep warm.
2
Prepare the ingredients & start the glaze:
While the rice cooks, wash and dry the fresh produce. Remove any husks and silks from the corn; cut the kernels off the cobs. Peel and roughly chop 2 cloves of garlic. In a bowl, whisk together the miso paste, demi-glace, and 3 tablespoons of water until smooth.
3
Cook the vegetables:
While the rice continues to cook, in a medium pan (nonstick, if you have one), heat 1 teaspoon of olive oil on medium-high until hot. Add the corn kernels in an even layer. Cook, without stirring, 2 to 3 minutes, or until lightly browned (be careful, as the corn may pop as it cooks). Add the snow peas and chopped garlic; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until softened. Transfer to a bowl and cover with foil to keep warm. Wipe out the pan.
4
Cook the fish & serve your dish:
Pat the fish dry with paper towels. (If you received 1 fillet, transfer to a cutting board, skin side down, and cut into 2 equal-sized pieces.) In the same pan, heat 1 teaspoon of olive oil on medium until hot. Add the fish, skin side up. Loosely cover the pan with foil and cook 3 to 5 minutes, or until lightly browned. Flip the fish, then add the butter and glaze (carefully, as the liquid may splatter). Cook, constantly spooning the glaze over the fish, 2 to 4 minutes, or until coated and cooked through. Turn off the heat. Serve the cooked fish (including any glaze from the pan) with the cooked vegetables and cooked rice. Enjoy!
Tips from Home Chefs