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Sheet Pan Miso Salmon
with Sesame Rice & Roasted Cauliflower
30 minWellness at Blue Apron
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Recipe only available for Friday delivery.
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2 Servings
- Est. 770 Cals/serving
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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.
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fresh
ingredients
Title
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2 Skin-On Salmon Fillets
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½ cup Jasmine Rice
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1 Tbsp Mirin (Salted Cooking Wine)
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3 Tbsps Sweet White Miso Paste
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1 Tbsp Vegetarian Ponzu Sauce
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2 Tbsps Pickled Peruvian Peppers
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1 Tbsp Sesame Oil
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1 tsp Black & White Sesame Seeds
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1 head White, Multicolored, Or Romanesco Cauliflower
step-by-step
instructions
1
Prepare & start the cauliflower
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 cauliflower; cut out and discard the core, then cut the cauliflower 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 10 minutes. Leaving the oven on, remove from the oven.
2
Roast the fish & cauliflower
Meanwhile, in a bowl, whisk together the miso paste, mirin, and 1 teaspoon of olive oil until smooth. Pat the fish dry with paper towels. Transfer to a plate. Drizzle with olive oil; turn to coat. Arrange skin side down and evenly top with the miso-mirin mixture. Carefully transfer (skin side down) to the other side of the sheet pan of partially roasted cauliflower. Roast 10 to 15 minutes, or until the cauliflower is browned and tender when pierced with a fork and the fish is cooked through.* Remove from the oven.
3
Cook the rice
Meanwhile, 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 cauliflower & serve your dish
Evenly top the roasted cauliflower with the ponzu sauce and peppers; carefully stir to coat. Serve the roasted fish with the cooked rice and finished cauliflower. Garnish with the sesame seeds. Enjoy!
1
Prepare & start the cauliflower
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 cauliflower; cut out and discard the core, then cut the cauliflower 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 10 minutes. Leaving the oven on, remove from the oven.
2
Roast the fish & cauliflower
Meanwhile, in a bowl, whisk together the miso paste, mirin, and 1 teaspoon of olive oil until smooth. Pat the fish dry with paper towels. Transfer to a plate. Drizzle with olive oil; turn to coat. Arrange skin side down and evenly top with the miso-mirin mixture. Carefully transfer (skin side down) to the other side of the sheet pan of partially roasted cauliflower. Roast 10 to 15 minutes, or until the cauliflower is browned and tender when pierced with a fork and the fish is cooked through.* Remove from the oven.
3
Cook the rice
Meanwhile, 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 cauliflower & serve your dish
Evenly top the roasted cauliflower with the ponzu sauce and peppers; carefully stir to coat. Serve the roasted fish with the cooked rice and finished cauliflower. Garnish with the sesame seeds. Enjoy!
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