Miso-Honey Glazed Double Salmon
with Sesame Rice and Sautéed Veggies
A sweet and savoury pair seldom disappoints! We're coating salmon with a winning miso and honey combo before roasting it to create a beautifully-caramelized finish. Sautéed veggies provide gorgeous colour, while sesame rice rounds out the plate!
The quantities provided above are averages only.
Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.
Ingredients
500 g
Salmon Fillets, skin-on
(Contains Salmon)
1 tsp
Garlic Salt
1 tbsp
Honey
1 tbsp
Soy Sauce
(Contains Soy, Sulphites, Wheat)
1 tbsp
Sesame Seeds
(Contains Sesame)
¾ cup
Basmati Rice
1 unit
Shanghai Bok Choy
1 unit
Green Onion
1 unit
Sweet Bell Pepper
1 unit
Miso Broth Concentrate
(Contains Soy)
Not included in your delivery
2 tbsp
Unsalted Butter*
(Contains Milk)
0.06 tsp
Salt*
0.13 tsp
Pepper*
1 tsp
Oil*
Nutrition Values
Utensils
Cooking Steps
Before starting, preheat the oven to 450˚F. Wash and dry all produce. Stir together rice, half the garlic salt and 1 1/4 cups (2 1/2 cups) water in a medium pot. Cover and bring to a boil over high heat. Once boiling, reduce heat to low. Cover and cook until rice is tender and liquid is absorbed, 12-14 min. Remove from heat. Set aside, still covered.
Meanwhile, core, then cut pepper into 1/2-inch pieces.Separate bok choy leaves, then cut into 1-inch pieces. (TIP: Rinse bok choy leaves to wash away any hidden dirt!)Thinly slice green onion.Combine honey, miso concentrate, half the soy sauce and 1 tsp (2 tsp) oil in a small bowl.
Pat salmon dry with paper towels. Season with pepper and half the remaining garlic salt.Arrange salmon on a parchment-lined baking sheet, skin-side down.Roast in the top of the oven until partly cooked, 4-5 min. Carefully remove the baking sheet from the oven. Spread half the miso mixture over tops of salmon. Continue roasting until cooked through, 4-5 min.**
Meanwhile, heat a large non-stick pan over medium-high heat.When hot, add sesame seeds to the dry pan. Toast, stirring often, until golden, 2 min. (TIP: Keep your eye on sesame seeds so they don't burn!) Transfer to a plate.
Return the same pan to medium-high.Add 1 tbsp (2 tbsp) butter, then swirl the pan until melted.Add peppers. Cook, stirring occasionally, until softened slightly, 1-2 min.Add bok choy. Cook, stirring occasionally, until tender-crisp, 2-3 min. Add half the green onions, remaining garlic salt, remaining soy sauce, remaining miso mixture and 2 tbsp (3 tbsp) water. Season with salt and pepper, to taste. Cook, stirring often, until fragrant and veggies are tender, 30 sec-1 min.
Add half the sesame seeds, remaining green onions and 1 tbsp (2 tbsp) butter to the pot with rice, then fluff rice with a fork until butter melts.Carefully remove and discard salmon skin, if desired.Divide sesame rice between plates. Top with sautéed veggies, then salmon. Sprinkle remaining sesame seeds over top.
