Miso Glazed Salmon with Edamame Rice
A flavour-packed bowl with miso-glazed salmon, edamame and rice. It’s high in protein, full of healthy fats and fibre, and comes together easily for a balanced weeknight meal.
Ingredients 13
For The Salmon
2 salmon fillets, patted dry
2 tbsp white miso paste
1 tbsp soy sauce
1 tbsp mirin
1 tbsp honey
1 tsp sesame oil
For The Rice
1 cup jasmine rice, rinsed
2 cups water
1⁄2 cup edamame, frozen, shelled
1 tbsp rice vinegar
salt, to taste
1 tsp toasted sesame seed, for garnish
1 green onion, thinly sliced, for garnish
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Method 8
Preheat oven to 400°F (200°C).
In a small bowl, mix , , , , and to make the glaze.
Rinse the under cold water until the water runs clear. Combine the rinsed rice and in a saucepan; bring to a boil.
Reduce heat, cover, and simmer for 12 minutes. In the last 3 minutes of cooking, add frozen to the and continue cooking until rice is tender and edamame is heated through.
While the rice is cooking, pat dry and place them on a parchment-lined baking sheet. Brush the evenly over the top of each fillet.
Bake for 12–15 minutes, or until just cooked through and glaze starts to caramelize.
Remove rice from heat and let it rest, covered, for 5 minutes. Add and a pinch of salt, then fluff gently with a fork.
Divide rice between two plates. Place the on top. Sprinkle with and before serving.
Helpful tips
For extra flavor, marinate the salmon in the miso glaze for 15 minutes before baking.
You can substitute brown rice or sushi rice for jasmine rice, adjusting cook time as needed.
Add steamed broccoli or sautéed spinach to the plate for more greens.
