Quick Miso Salmon with Steamed Rice快手味噌三文魚配白飯
A quick and elegant Japanese-inspired dish featuring salmon glazed with a savory miso-butter glaze, served with steamed jasmine rice. The fish is pan-seared to perfection with a crispy exterior and tender interior, finished with sesame seeds and green onions. Ready in under 20 minutes.
01Ingredients
- 2 fillets Salmon fillet (150g each)
- 200g Jasmine rice
- 250g Bok choy
- 3tbsp White miso paste
- 1.5tbsp Mirin
- 1tbsp Soy sauce
- 1tbsp Unsalted butter
- 1tsp Sesame oil
- 2 cloves Garlic
- 1tbsp White sesame seeds
- 2 stalks Spring onion
- 1tsp Vegetable oil
Nutrition (per serving)612kcal
- Protein42.5g
- Carbs58.2g
- Fat18.3g
Fiber 2.1 gSodium 892 mg
02Steps
- Rinse jasmine rice under cold water until water runs clear, then cook with water in rice cooker or pot over medium-low heat until tender
- Mix white miso paste, mirin, soy sauce, and sesame oil in a small bowl to create glaze
- Pat salmon fillets dry with paper towels and season lightly with salt
- Heat vegetable oil in a non-stick pan over medium-high heat until shimmering
- Place salmon fillets skin-side up in the hot pan and sear for 4 minutes until golden
- Flip salmon fillets and spread miso glaze on cooked side, add butter to pan
- Cook for another 3-4 minutes until salmon is cooked through and glaze is caramelized
- Minced garlic and stir-fry bok choy in a separate pan with a little butter for 3 minutes until tender
- Toast sesame seeds in a dry pan over medium heat for 1 minute until fragrant
- Plate steamed rice, arrange bok choy alongside, top with glazed salmon fillet
- Garnish salmon with toasted sesame seeds and sliced spring onion, serve hot
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