with Sesame Rice and Sautéed Veggies
A sweet and savoury pair seldom disappoints! We're coating salmon with a winning miso and honey combo before roasting it to create a beautifully-caramelized finish. Sautéed veggies provide gorgeous colour, while sesame rice rounds out the plate!
Allergens
Utensils
Tags
Salmon Fillets, skin-on
250 g
Garlic Salt
1 tsp
Honey
1 tbsp
Soy Sauce
1 tbsp
Sesame Seeds
1 tbsp
Basmati Rice
0.75 cup
Shanghai Bok Choy
1 unit(s)
Green Onion
1 unit(s)
Sweet Bell Pepper
1 unit(s)
Unsalted Butter
2 tbsp
Miso Broth Concentrate
1 unit(s)
Salt
0.063 tsp
Pepper
0.125 tsp
Oil
1 tsp
Before starting, preheat the oven to 450˚F.Wash and dry all produce. Stir together rice, half the garlic salt and 1 1/4 cups (2 1/2 cups) water in a medium pot. Cover and bring to a boil over high heat. Once boiling, reduce heat to low. Cover and cook until rice is tender and liquid is absorbed, 12-14 min. Remove from heat. Set aside, still covered.
Meanwhile, core, then cut pepper into 1/2-inch pieces.Separate bok choy leaves, then cut into 1-inch pieces. (TIP: Rinse bok choy leaves to wash away any hidden dirt!)Thinly slice green onion.Combine honey, miso concentrate, half the soy sauce and 1 tsp (2 tsp) oil in a small bowl.
Pat salmon dry with paper towels. Season with pepper and half the remaining garlic salt.Arrange salmon on a parchment-lined baking sheet, skin-side down.Roast in the top of the oven until partly cooked, 4-5 min. Carefully remove the baking sheet from the oven. Spread half the miso mixture over tops of salmon. Continue roasting until cooked through, 4-5 min.**
Meanwhile, heat a large non-stick pan over medium-high heat.When hot, add sesame seeds to the dry pan. Toast, stirring often, until golden, 2 min. (TIP: Keep your eye on sesame seeds so they don't burn!) Transfer to a plate.
Return the same pan to medium-high.Add 1 tbsp (2 tbsp) butter, then swirl the pan until melted.Add peppers. Cook, stirring occasionally, until softened slightly, 1-2 min.Add bok choy. Cook, stirring occasionally, until tender-crisp, 2-3 min. Add half the green onions, remaining garlic salt, remaining soy sauce, remaining miso mixture and 2 tbsp (3 tbsp) water. Season with salt and pepper, to taste. Cook, stirring often, until fragrant and veggies are tender, 30 sec-1 min.
Add half the sesame seeds, remaining green onions and 1 tbsp (2 tbsp) butter to the pot with rice, then fluff rice with a fork until butter melts.Carefully remove and discard salmon skin, if desired.Divide sesame rice between plates. Top with sautéed veggies, then salmon. Sprinkle remaining sesame seeds over top.
740
kcal
Calories
34
g
Fat
12
g
Saturated Fat
77
g
Carbohydrate
11
g
Sugar
4
g
Dietary Fiber
35
g
Protein
112
mg
Cholesterol
1320
mg
Sodium
