Name: Miso salmon with ginger rice
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 1 serving
Ingredients: 1/4 cup white rice; 1/2 cup water; 2 tsp fresh ginger, grated; 1/4 tsp salt; 3.5 oz salmon fillet, patted dry; 1 1/2 tsp miso; 3/4 tsp mirin; 1 tsp low sodium soy sauce; 3/4 tsp canola oil; 3.5 oz spinach

Nutrition

Per serving

456 calories

Protein: 28g; 25% of calories
Carbs: 46g; 41% of calories
Fat: 17g; 35% of calories

Instructions

Prep 15 min · Cook 20 min

In a small pot, combine the rice, water, grated ginger, and a pinch of salt. Bring to a boil over high heat. Reduce to low, cover, and simmer for 15 minutes. Remove from heat and let it rest, covered, for 5 minutes.
In a small bowl, whisk the miso, mirin, and soy sauce until smooth. Coat the salmon fillet on all sides with the miso mixture.
Heat half the oil in a 12-inch nonstick skillet over medium-high heat. Add the salmon and cook for 4 minutes. Flip and cook for 3 to 4 minutes more until the glaze is caramelized and the fish flakes easily. Done when flakes easily and opaque in the center, 145°F.
Remove the salmon from the skillet and wipe it out. Heat the remaining oil in the skillet and add the spinach. Sauté for 1 to 2 minutes until just wilted.

Nutrition

Ingredients

Instructions

Get a whole week of meals like this, planned for you

More breakfast recipes