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Sheet Pan Miso Salmon

with Sesame Rice & Roasted Broccoli

Hands-Off Cooking
Hands-Off Cooking
  • Group Created with Sketch.
    Time
    30 min
  • icon_serves Created with Sketch.
    Servings
    2
  • icon_cals Created with Sketch.
    Nutrition
    Est. 720 calories Group 22 Created with Sketch.
    Nutrition Label
    Download

Our salmon fillets get a flavorful coating of savory white miso and sweet mirin before roasting in the oven alongside hearty broccoli florets—finished with pickled peppers for exciting brightness in every bite. A side of rice cooked with nutty sesame oil rounds out this easy meal.

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Prepare the broccoli:
1 Prepare the broccoli:

Place an oven rack in the center of the oven, then preheat to 450°F. Line a sheet pan with foil. Wash and dry the broccoli. Cut off and discard the bottom 1/2 inch of the broccoli stem, then cut into small florets. Transfer to the sheet pan. Drizzle with olive oil and season with salt and pepper. Toss to coat; arrange in an even layer on one side of the sheet pan. 

Roast the fish & broccoli:
2 Roast the fish & broccoli:

In a bowl, whisk together the miso paste, mirin, and 1 teaspoon of olive oil until smooth. Lightly oil the foil on the other side of the sheet pan of prepared broccoli. Pat the fish dry with paper towels. (If you received one fish fillet, transfer to a cutting board, skin side down, and cut into two equal-sized pieces. Thoroughly wash your knife and cutting board.) Place the pieces of fish on the oiled side of the sheet pan, skin side down. Evenly top with the miso-mirin mixture. Roast 15 to 17 minutes, or until the broccoli is tender when pierced with a fork and the fish is cooked through. Remove from the oven.

Cook the rice:
3 Cook the rice:

While the fish and broccoli roast, in a medium pot, combine the rice, sesame oil, 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.

Finish the broccoli & serve your dish:
4 Finish the broccoli & serve your dish:

Evenly top the roasted broccoli with the ponzu sauce and peppers; carefully stir to coat. Serve the cooked fish with the cooked rice and finished broccoli. Garnish with the sesame seeds. Enjoy! 

Tips from Home Chefs

About Blue Apron

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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.

We named our company “Blue Apron” because chefs around the world wear blue aprons when they're learning to cook, and it has become a symbol of lifelong learning in cooking. We believe you're never done learning in the kitchen, so we design our menus to ensure you're always learning new cooking techniques, trying new cuisines, and using unique ingredients.

Blue Apron is a weekly subscription service with no commitment - you can skip a week or cancel at any time with a week's notice. We can't wait to cook with you!

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Prepare the broccoli:
1 Prepare the broccoli:

Place an oven rack in the center of the oven, then preheat to 450°F. Line a sheet pan with foil. Wash and dry the broccoli. Cut off and discard the bottom 1/2 inch of the broccoli stem, then cut into small florets. Transfer to the sheet pan. Drizzle with olive oil and season with salt and pepper. Toss to coat; arrange in an even layer on one side of the sheet pan. 

2 Roast the fish & broccoli:

In a bowl, whisk together the miso paste, mirin, and 1 teaspoon of olive oil until smooth. Lightly oil the foil on the other side of the sheet pan of prepared broccoli. Pat the fish dry with paper towels. (If you received one fish fillet, transfer to a cutting board, skin side down, and cut into two equal-sized pieces. Thoroughly wash your knife and cutting board.) Place the pieces of fish on the oiled side of the sheet pan, skin side down. Evenly top with the miso-mirin mixture. Roast 15 to 17 minutes, or until the broccoli is tender when pierced with a fork and the fish is cooked through. Remove from the oven.

Roast the fish & broccoli:
Cook the rice:
3 Cook the rice:

While the fish and broccoli roast, in a medium pot, combine the rice, sesame oil, 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 Finish the broccoli & serve your dish:

Evenly top the roasted broccoli with the ponzu sauce and peppers; carefully stir to coat. Serve the cooked fish with the cooked rice and finished broccoli. Garnish with the sesame seeds. Enjoy! 

Finish the broccoli & serve your dish: