Name: Miso salmon with edamame salad
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 1 serving
Ingredients: 5 oz skin-on Atlantic salmon fillet, patted dry; 1/4 cup jasmine rice; 1/3 cup water; 2.5 oz green cabbage, thinly sliced; 1 oz cucumber, thinly sliced; 3 tbsp frozen edamame, thawed; 1 tsp miso; 1 tsp mirin; 1/2 tsp avocado oil; 1 green onion, thinly sliced; 1 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.
While the rice cooks, combine the cabbage and cucumber in a mixing bowl with half the salt. Let sit for 10 minutes to soften the cabbage, then pour off any excess liquid.
To the bowl with the cabbage and cucumber, add the edamame, green onion, and lime juice. Stir in a quarter of the mirin and the remaining salt, then set aside.
In a small bowl, whisk together the miso and the remaining mirin until a smooth paste forms.
Heat the avocado oil in a 12-inch nonstick skillet over medium-high heat. Place the 1-inch-thick salmon fillet 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 center flakes easily with a fork. Done when flakes easily, 145°F.
Fluff the rice and place it on a plate. Serve the glazed salmon alongside the edamame cabbage salad.

Nutrition

Ingredients

Instructions

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