Sesame Miso Glazed Salmon
with Steamed Broccoli and Fluffy Rice
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
250 g
Salmon Fillets, skin-on
(Contains: Salmon)
¾ cup
Jasmine Rice
(May contain traces of: Fish, Mustard, Sesame, Soy, Sulphites, Peanuts, Milk, Tree nuts, Egg, Crustaceans, Wheat)
1 unit(s)
Miso Broth Concentrate
(Contains: Soy May contain traces of: Fish, Mustard, Sesame, Sulphites, Milk, Egg, Crustaceans, Wheat, Gluten)
227 g
Broccoli
1 unit(s)
Honey
½ tbsp
Soy Sauce
(Contains: Soy, Wheat, Sulphites May contain traces of: Fish, Mustard, Sesame, Milk, Egg, Wheat)
9 g
Sesame Seeds
(Contains: Sesame May contain traces of: Mustard, Soy, Sulphites, Peanuts, Milk, Tree nuts, Egg, Gluten)
28 g
Crispy Shallots
(Contains: Wheat May contain traces of: Gluten)
2 tbsp
Garlic Spread
(Contains: Soy May contain traces of: Sulphites, Milk)
Not included in your delivery
½ tbsp
Sugar*
0.13 tsp
Salt*
0.13 tsp
Pepper*
Nutrition Values
Cooking Steps
- Before starting, before starting, preheat the oven to 450˚F.
Add 1 1/4 cups (2 1/2 cups) water and 1/8 tsp (1/4 tsp) salt to a medium pot. Cover and bring to a boil over high heat.
Wash and dry all produce. - 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.
- To a small bowl, add soy sauce, half the garlic spread, honey, and miso concentrate. Whisk to combine. 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 the tops of salmon with miso-soy mixture.
- Roast in the middle of the oven for 10-12 min, until cooked through.**
- Heat a large non-stick pan over high.
When hot, add sesame seeds to the dry pan. Toast for 3-4 min, stirring often, until golden. (TIP: Keep your eye on them so they don't burn!) - Transfer to a plate.
- Heat the same 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 and water has evaporated.
- Add remianing garlic spread. Cook for 1 min, stirring often, until melted and coats broccoli. Season with salt and pepper.
- Remove the pan from heat.
- Add half the sesame seeds to rice, fluff with a fork.
- Divide rice, broccoli and salmon between bowls.
- Sprinkle sesame seeds over salmon.
- Sprinkle crispy shallots over broccoli.
