Sesame Miso Glazed Salmon
with Steamed Broccoli and Fluffy Rice
Sweet, salty and sticky baked salmon, served with perfectly cooked fluffy rice and broccoli. Quicker than take out, served piping hot!
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
250 g
Salmon Fillets, skin-on
(Contains Salmon)
¾ cup
Jasmine Rice
1 unit(s)
Miso Broth Concentrate
(Contains Soy May contain Crustaceans, Mustard, Sesame, Sulphites, Wheat, Gluten, Egg, Milk, Fish)
4 tbsp
Soy Sauce Mirin Blend
(Contains Soy May contain Crustaceans, Sesame, Fish, Wheat, Milk, Gluten, Sulphites, Egg, Mustard)
2 tbsp
Tahini Sauce
(Contains Sesame, Soy May contain Milk, Mustard, Sulphites, Wheat, Crustaceans, Egg, Fish, Gluten)
227 g
Broccoli
Not included in your delivery
½ tbsp
Sugar*
0.13 tsp
Salt*
0.13 tsp
Pepper*
Nutrition Values
Utensils
Cooking Steps
- Using a strainer, rinse rice until water runs clear.
- To the boiling water, add rice, then reduce heat to low. Cover and cook for 12-15 min, until rice is tender and liquid is absorbed.
- Remove from heat. Set aside, still covered.
- Meanwhile, cut broccoli into bite-sized pieces.
- In a small bowl, whisk Tahini Sauce, soy-mirin, miso broth concentrate and 1/2 tsp (1 tsp) sugar. Set aside.
- Line a baking sheet with foil. Set aside.
- Pat salmon dry with paper towels, then season with pepper.
- To the prepared baking sheet, add salmon. Coat only the top of salmon with tahini-soy mixture. Roast in the middle of the oven for 10-12 min, until cooked through.**
- Meanwhile, heat a large non-stick pan over medium-high. When hot, add broccoli and 1/4 cup (1/2 cup) water. Cook for 4-5 min, stirring occasionally, until broccoli is tender-crisp. Season with salt and pepper.
- Remove the pan from heat.
- Fluff rice with a fork.
- Divide rice, broccoli and salmon between bowls.