Name: Miso salmon with rice and eggs
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 1 serving
Ingredients: 1/4 cup jasmine rice; 1/2 cup water; 4 oz salmon fillet; 1 large egg; 2 3/4 tsp white miso; 2 tsp extra virgin olive oil; 1 green onion, thinly sliced; 1/4 tsp salt; 1/2 tsp black pepper

Nutrition

Per serving

572 calories

Protein: 34g; 24% of calories
Carbs: 42g; 29% of calories
Fat: 30g; 47% of calories

Ingredients

9 items

Instructions

Prep 15 min · Cook 20 min

Rinse the rice until the water runs clear. Combine the rice and water in a small pot. 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, bring another small pot of water to a boil. Carefully lower the egg into the water and boil for 7 minutes for a jammy yolk. Immediately transfer the egg to a bowl of ice water to cool, then peel and halve. Done when the whites set and the yolks still soft.
Season the salmon with salt and pepper. Heat the olive oil in a nonstick skillet over medium-high heat. Add the salmon skin-side down and cook for 4 minutes. Flip and cook for 3 minutes more. Done when flakes easily, 145°F.
Whisk the miso with a spoonful of hot water until smooth, then fold it into the cooked rice. Scoop the miso rice into a bowl and top with the salmon fillet and the halved egg. Garnish with green onions.

Nutrition

Ingredients

Instructions

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

More breakfast recipes