Name: Miso salmon with cabbage cucumber salad
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 1 serving
Ingredients: 6 oz skin-on Atlantic salmon fillet, 1-inch thick, patted dry; 1/4 cup jasmine rice; 1/3 cup water; 3 oz green cabbage, thinly sliced; 1.5 oz cucumber, thinly sliced; 1 tsp miso; 3/4 tsp mirin; 1/2 tsp avocado oil; 1 green onion, thinly sliced; 3/4 tsp lime juice; 1/4 tsp salt

Instructions

Prep 20 min · Cook 15 min

In a small pot, combine the rice and water. Bring to a boil over high heat, then reduce heat to low, cover, and simmer for 15 minutes. Remove from heat and let rest covered for 5 minutes. Done when water is absorbed and rice is tender.
While the rice simmers, combine the sliced cabbage, cucumber, and green onion in a bowl. Toss with the lime juice and salt. Let sit for 10 minutes to soften the cabbage, then pour off any excess liquid. Done when cabbage is slightly wilted.
In a small bowl, whisk together the miso and mirin until a smooth paste forms.
Heat the avocado oil in a 12-inch nonstick skillet over medium-high heat. Place the salmon in the pan, flesh-side down. Cook for 3 minutes, then flip so it is skin-side down.
Reduce heat to medium-low. Brush the miso glaze onto the top flesh side of the salmon. Cook for 4 to 5 minutes more until the glaze is set and the salmon is cooked through. Done when flakes easily, 145°F.
Fluff the rice and place it in a bowl. Top with the glazed salmon and the cabbage cucumber salad.

Nutrition

Ingredients

Instructions

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