Miso Glazed Salmon Rice
Pan-seared salmon fillet glazed with miso and served over steamed rice with sautéed vegetables. The fish develops a caramelized crust while remaining tender inside, paired with soft rice and crisp-tender vegetables.
Ingredients
Method
In a small bowl, whisk together miso paste, honey, rice vinegar, sesame oil, minced ginger, and minced garlic until smooth. Set aside.
Pat salmon fillets dry with paper towels and season both sides lightly with salt.
Bring vegetable broth to a boil in a saucepan. Add jasmine rice, stir once, and reduce heat to low. Cover and simmer for 15-18 minutes until rice is tender and liquid is absorbed.
Heat vegetable oil in a skillet over medium-high heat. Place salmon skin-side down and sear for 4-5 minutes until skin is crispy. Flip carefully.
Brush the top of each salmon fillet generously with the miso glaze. Reduce heat to medium and cook for 4-5 minutes until the glaze caramelizes and fish flakes easily.
In the same skillet, add zucchini and the white parts of the green onion. Sauté over medium heat for 3-4 minutes, stirring occasionally, until zucchini is tender-crisp. Season with salt to taste.
Divide cooked rice between two bowls. Top each with one glazed salmon fillet and a portion of sautéed zucchini.
Garnish with sliced green onion greens and sesame seeds. Serve immediately.
Nutrition, per serving
Per serving. Changing servings scales the amounts, not these figures.
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