Miso-Glazed Salmon with Rice and Broccoli
Salmon fillets are baked under a sweet and savory miso glaze with honey and ginger. Light yet filling, steamed rice and broccoli round out the dish.
- Time
- 30 min
- Serving
- 732 kcal
- Ingredients
- ≈ $5.32
- Protein
- 46 g
Ingredients
- 1 Salmon filletpack 400 g ≈ $10.50 170 g
- 2 Long-grain ricepack 800 g ≈ $1.94 60 g
- 3 Broccoli (frozen)pack 400 g ≈ $1.80 150 g
- 4 Miso pasteNot in every store: Walmart, Kroger, Costco, Target, Trader Joe's, Safeway, Whole Foods 18 g
- 5 Honey 10 g
- 6 Fresh ginger≈ $8.00 per kg 4 g
- 7 Sesame oil 4 ml
- 8 Sesame seeds 4 g
- 9 Salt 1 g
Grey rows are pantry staples: salt, oil, spices. They are not counted in the serving price.
Method
Rinse the rice, add 130 ml water, season with salt, and simmer covered for 15 minutes until tender.
Preheat oven to 400°F (200°C). Blanch frozen broccoli3 in boiling water for 4–5 minutes until tender but still bright green.
Mix miso paste, honey, grated ginger, and sesame oil into a smooth glaze.
Place salmon1 in a baking dish, brush with the glaze, and sprinkle with toasted sesame seeds.
Bake at 400°F (200°C) for 12 minutes, until the fish is opaque and flakes easily with a fork.
Tips
- Why it works
- Bake at 200 °C so the glaze sets quickly and the honey doesn't have time to burn in 12 minutes.
- Substitutions
- Replace the honey with 10 g of sugar, and the fresh ginger with 1 g of ground dried ginger.
- Common mistakes
- Most often the salmon gets overcooked. If white protein flakes appear on top and the edges look very pale, the fish is already past done.
- Storing and reheating
- Keep the salmon, rice and broccoli in the fridge for up to 2 days. Reheat for 1–2 minutes in the microwave under a lid.
- Serve with
- Serve for dinner with cucumber slices or a simple cabbage salad.
In short
- Marked healthy: the planner picks it more often for the goals “lose weight” and “eat well”.
Comments 0
Sign in to leave a comment.
No comments yet.