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Sheet Pan Miso Salmon
with Sesame Rice & Roasted Broccoli
Hands-Off Cooking
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Time30 min
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Servings2
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NutritionEst. 720 calories
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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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fresh
ingredients
Title
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1 10-Oz Skin-On Salmon Fillet
- ½ cup Jasmine Rice
- ½ lb Broccoli
- 3 Tbsps Sweet White Miso Paste
- 1 Tbsp Vegetarian Ponzu Sauce
- 1 Tbsp Mirin
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2 Tbsps Pickled Peruvian Peppers
- 1 Tbsp Sesame Oil
- 1 tsp Black & White Sesame Seeds
tried-and-true
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tips & techniques
step-by-step
instructions
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.
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!
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.
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!
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