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Miso-Mirin Glazed Salmon

Miso-Mirin Glazed Salmon

with Air-Fried Yaki Onigiri and Japanese-Style Coleslaw
Get Up To 20 Free Meals + Free Sides for Life
Get Up To 20 Free Meals + Free Sides for Life
Calories
: 
650 kcal
Protein
: 
33g protein
Total
: 
40 minutes
Difficulty
: 
Easy
Allergens:
  • Salmon
  • Sesame
  • Soy
  • Sulphites
  • Sesame
  • Wheat
  • Soy
  • Milk
  • Mustard
  • Peanuts
  • Fish
  • Egg
  • Tree nuts
  • Crustaceans
  • May contain traces of allergens
  • Gluten
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Serving amount

250 g

Salmon Fillets, skin-on

(Contains: Salmon)

¾ cup

Sticky Rice

(May be present: Sulphites, Sesame, Wheat, Soy, Milk, Mustard, Peanuts, Fish, Egg, Tree nuts, Crustaceans)

170 g

Coleslaw Cabbage Mix

1 unit(s)

Green Onion

½ unit(s)

Seaweed

(Contains: Sesame May be present: Wheat, Soy, Milk, Peanuts, Fish, Egg, Tree nuts, Crustaceans)

4 tbsp

Soy Sauce Mirin Blend

(Contains: Soy May be present: Sulphites, Sesame, Wheat, Milk, Mustard, Fish, Egg, Crustaceans, Gluten)

1 unit(s)

Miso Broth Concentrate

(Contains: Soy May be present: Sulphites, Sesame, Wheat, Milk, Mustard, Fish, Egg, Crustaceans, Gluten)

1 tbsp

Seasoned Rice Vinegar

(May be present: Sesame, Wheat, Soy, Milk, Mustard, Fish, Egg, Tree nuts)

9 g

Sesame Seeds

(Contains: Sesame May be present: Sulphites, Soy, Milk, Mustard, Peanuts, Egg, Tree nuts, Gluten)

Calories650 kcal
Fat20 g
Saturated Fat4.5 g
Carbohydrate81 g
Sugar10 g
Dietary Fiber4 g
Protein33 g
Cholesterol80 mg
Sodium1160 mg
Potassium850 mg
Calcium100 mg
Iron2.3 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.

Cooking Steps

1
  • Before starting, preheat the broiler to high.
  • Wash and dry all produce.
  • To a medium pot, add half the vinegar, 1 1/4 cup (2 1/2 cups) water, 1/8 tsp (1/4 tsp) salt and 1/8 tsp (1/4 tsp) sugar. Cover and bring to a boil over high.
  • Using a strainer, rinse rice until water runs clear.
  • To the boiling water, add rice. Stir, then reduce heat to low. Cover and cook for 13-15 min, until rice is tender and water is absorbed.
  • Remove from heat. Set aside in fridge to cool slightly.
2
  • Meanwhile, using scissors cut half the seaweed sheets into 1/8-inch thin strips (use all for 4 servings.)
  • Heat a large non-stick pan over medium.
  • When hot, add sesame seeds to the dry pan. Toast for 4-5 min, stirring often, until golden. (TIP: Keep your eye on them so they don't burn!)
  • Remove from heat.
  • Transfer to a plate.
3
  • Thinly slice green onion.
  • In a large bowl, whisk together remaining vinegar, 1/2 tsp (1 tsp) sugar and 1 tbsp (2 tbsp) oil. Season with salt and pepper.
  • Add coleslaw cabbage mix, half the green onions and half the sesame seeds. Toss to coat.  
4
  • Pat salmon dry with paper towels. Season with salt and pepper.
  • In a small bowl, combine broth concentrate and half the Soy-Mirin Blend.
  • To a foil-lined baking sheet, add salmon.
  • Broil in the middle of the oven for 6-8 min, until cooked through.**
  • Remove salmon from the oven, using a scilicone brush, brush slamon with miso-mirin mixture.
  • Return salmon to the oven for 1 min, until glaze just sets. (TIP: Keep your eye on it, so it doesn't burn!)
5
  • Remove rice from the fridge, it should still be warm. Stir in seaweed and remaining sesame seeds.
  • Line a baking sheet with parchment-paper.
  • Place a piece of plastic wrap in a medium bowl.
  • Measure out 1/2 cup (1 cup) of rice and place it in the bowl, on top of the platic wrap. 
  • Twist the plastic wrap over the rice ball tightly and firmly press the sides to form a triangle shape.
  • Remove onigiri and transfer to prepared baking sheet. Repeat until all the rice is done.
6
  • In a small bowl, combine remaining Soy-Mirin Blend and 1 tbsp (2 tbsp) oil.
  • Brush both sides of onigiri with Soy-Mirin mixture.
  • Set air-fryer to 400F, then add add onirigi (NOTE: Cook in batches, if needed). Cook for 5 minutes. Then flip the onigiri over and cook for another 5 minutes.
  • Divide salmon, coleslaw and yaki onigiri between plates.
  • Sprinkle remaining green onion over salmon. 

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