Miso-Honey Glazed Salmon
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Miso-Honey Glazed Salmon

Miso-Honey Glazed 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!

Tags:
Family Friendly
Allergens:
Salmon
Soy
Sulphites
Wheat
Sesame
Milk

Produced in a facility that processes milk, sesame, eggs, fish, shellfish, crustaceans, mustard, tree nuts, peanuts, wheat, soybean and sulphites.

Preparation Time30 minutes
Cooking Time
DifficultyMedium

Ingredients

serving amount

250 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 piece

Shanghai Bok Choy

1 piece

Green Onion

1 piece

Sweet Bell Pepper

1 piece

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*

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Nutrition Values

Calories740 kcal
Fat34 g
Saturated Fat12 g
Carbohydrate77 g
Sugar11 g
Dietary Fiber4 g
Protein35 g
Cholesterol112 mg
Sodium1320 mg
Due to the different suppliers we purchase our products from, nutritional facts per meal can vary from the website to what is received in the delivered box, depending on your region.

Utensils

Medium Pot
Measuring Cups
Measuring Spoons
Small Bowl
Baking Sheet
Paper Towel
Parchment Paper
Large Non-Stick Pan

Instructions

Cook rice
1

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.

Prep
2

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.

Roast salmon
3

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.**

Toast sesame seeds
4

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.

Cook veggies
5

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.

Finish and serve
6

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.

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