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
113 g
Green Onion
2 unit
Sweet Bell Pepper
160 g
Unsalted Butter
2 tbsp
Miso Broth Concentrate
1 unit
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 water (dbl for 4 ppl) 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 the pot 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 onions.Combine honey, miso concentrate, half the soy sauce and 1 tsp oil (dbl for 4 ppl) 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 through, 4-5 min.Carefully remove the baking sheet from the oven. Spread half the miso mixture over tops of salmon.Continue roasting until salmon is 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 butter (dbl for 4 ppl), 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 water (3 tbsp for 4 ppl). 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 butter (dbl for 4 ppl) 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 veggies, then salmon. Sprinkle remaining sesame seeds over top.
720
kcal
Calories
30
g
Fat
11
g
Saturated Fat
77
g
Carbohydrate
11
g
Sugar
4
g
Dietary Fiber
36
g
Protein
85
mg
Cholesterol
1290
mg
Sodium
