Name: Miso salmon with jasmine rice
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 1 serving
Ingredients: 4 oz Atlantic salmon fillet, patted dry; 1/4 cup jasmine rice; 1/2 cup water; 6 oz bok choy, halved lengthwise; 2 tsp miso; 1 1/2 tsp mirin; 3/4 tsp low-sodium soy sauce; 2 tsp fresh ginger, grated; 1 tsp avocado oil; 1/4 tsp salt; 1 1/2 tbsp water

Nutrition

Per serving

510 calories

Protein: 30g; 24% of calories
Carbs: 50g; 40% of calories
Fat: 21g; 37% of calories

Instructions

Prep 15 min · Cook 20 min

In a small pot, combine the jasmine rice and the larger portion of water. Bring to a boil over high heat, then reduce to low, cover, and simmer for 15 minutes. Remove from the heat and let rest covered for 5 minutes.
While the rice cooks, whisk together the miso, mirin, soy sauce, and grated ginger in a small bowl until the glaze is smooth.
Heat the avocado oil in a 12-inch nonstick skillet over medium-high heat. Place the salmon fillet in the pan and cook for 4 minutes. Flip the salmon, brush the top with the miso glaze, and cook for 3 minutes more. Done when flakes easily and opaque in the center, 145°F.
Transfer the salmon to a plate. Add the bok choy, salt, and remaining water to the same skillet. Cover and steam over medium heat for 3 minutes until the stalks are tender.

Nutrition

Ingredients

Instructions

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