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Sweet & Savory Glazed Salmon
with Sesame Broccoli & Garlic Rice
30 min 11 SmartPoints®Wellness at Blue Apron
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Recipe only available for Friday delivery.
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Our recipes that have the WW™ Mark of Wellness make vegetables the star of your meal, utilize lean proteins, keep calorie counts in mind and limit saturated fat, sodium and added sugar, and use simple, wholesome ingredients to make dinnertime a nourishing and joyful experience. Smart Point Values ® (SPVs) are assigned to recipes on an “as packaged” basis. To learn more about WW™ visit our partner’s website at WW.com.
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2 Servings
- Est. 670 Cals/serving
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DownloadPlease 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.
You’ll give rich, flaky salmon an easy, Asian-inspired twist by roasting it under an umami-rich glaze made from maple syrup, sesame oil, and miso paste—a staple of Japanese cuisine made from fermented soybeans. To complement the savory flavors, we’re topping it with crisp, refreshing cucumber marinated in a bit of rice vinegar.
This recipe was created in partnership with the wellness experts at WW. To learn more about WW and SmartPoints® visit ww.com
fresh
ingredients
Title
time-saving
tips & techniques
step-by-step
instructions
1
Prepare the ingredients & make the glaze:
Place an oven rack in the center of the oven, then preheat to 450°F. Wash and dry the fresh produce. Cut off and discard the bottom 1/2 inch of the broccoli stem; cut the broccoli into small florets. Peel and roughly chop 2 cloves of garlic. Halve the cucumber lengthwise, then thinly slice crosswise. In a bowl, whisk together the miso paste, maple syrup, and half the sesame oil.
2
Roast the fish & broccoli:
Line a sheet pan with foil. Place the broccoli florets on the foil. Drizzle with the remaining sesame oil and season with salt and pepper; toss to coat. Arrange in an even layer on one side of the sheet pan. Pat the fish dry with paper towels. (If you received one fish fillet, transfer to a cutting board, skin side down, and cut into 2 equal-sized pieces.) Season with salt and pepper on both sides. Coat the other side of the foil on the sheet pan with 1 teaspoon of olive oil. Place the seasoned fish on the oiled side, skin side down. Evenly top the fish with the glaze. Roast 14 to 17 minutes, or until the broccoli is tender when pierced with a fork and the fish is cooked through (an instant-read thermometer should register 145°F). Remove from the oven.
3
Make the garlic rice:
While the fish and broccoli roast, in a small pot, combine the rice, chopped garlic, 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
Marinate the cucumber & serve your dish:
While the rice cooks, in a bowl, combine the sliced cucumber and vinegar; season with salt and pepper. Set aside to marinate, stirring occasionally, at least 10 minutes. Serve the roasted fish and broccoli with the garlic rice. Top with the marinated cucumber (including any liquid). Enjoy!
1
Prepare the ingredients & make the glaze:
Place an oven rack in the center of the oven, then preheat to 450°F. Wash and dry the fresh produce. Cut off and discard the bottom 1/2 inch of the broccoli stem; cut the broccoli into small florets. Peel and roughly chop 2 cloves of garlic. Halve the cucumber lengthwise, then thinly slice crosswise. In a bowl, whisk together the miso paste, maple syrup, and half the sesame oil.
2
Roast the fish & broccoli:
Line a sheet pan with foil. Place the broccoli florets on the foil. Drizzle with the remaining sesame oil and season with salt and pepper; toss to coat. Arrange in an even layer on one side of the sheet pan. Pat the fish dry with paper towels. (If you received one fish fillet, transfer to a cutting board, skin side down, and cut into 2 equal-sized pieces.) Season with salt and pepper on both sides. Coat the other side of the foil on the sheet pan with 1 teaspoon of olive oil. Place the seasoned fish on the oiled side, skin side down. Evenly top the fish with the glaze. Roast 14 to 17 minutes, or until the broccoli is tender when pierced with a fork and the fish is cooked through (an instant-read thermometer should register 145°F). Remove from the oven.
3
Make the garlic rice:
While the fish and broccoli roast, in a small pot, combine the rice, chopped garlic, 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
Marinate the cucumber & serve your dish:
While the rice cooks, in a bowl, combine the sliced cucumber and vinegar; season with salt and pepper. Set aside to marinate, stirring occasionally, at least 10 minutes. Serve the roasted fish and broccoli with the garlic rice. Top with the marinated cucumber (including any liquid). Enjoy!
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