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Japanese Yuzu Miso-Glazed Trout

Japanese Yuzu Miso-Glazed Trout

Japanese Yuzu Miso-Glazed Trout

with Cucumber Carrot Salad

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For Asian Heritage Month, we bring you this traditional meal that celebrates the flavors and presentation we love about Japanese cuisine, all highlighted by a savory, citrusy yuzu-miso glaze from women-owned Asian sauce company Omsom. Top a mound of fluffy rice with flaky, miso-glazed roasted trout and serve alongside a tangy, crisp sesame cucumber and carrot salad for fresh, crunchy contrast.

Tags:

Protein Smart

•New

Allergens:

Soy

•Sesame

•Wheat

•Fish

The quantities provided above are averages only.

Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.

Total Time30 minutes

Prep Time10 minutes

DifficultyMedium

Ingredients

serving amount

½ cup

Jasmine Rice

2 unit

Mini Cucumber

2 unit

Scallions

4 ounce

Shredded Carrots

1.5 ounce

Sesame Dressing

(Contains: Soy, Sesame, Wheat)

5 teaspoon

White Wine Vinegar

10 ounce

Steelhead Trout

(Contains: Fish)

1 unit

Japanese Yuzu Miso Glaze

(Contains: Soy)

Not included in your delivery

Salt

Pepper

¼ teaspoon

Sugar

Nutrition Values

/ per serving

Calories700 kcal

Fat29 g

Saturated Fat6 g

Carbohydrate72 g

Sugar25 g

Dietary Fiber5 g

Protein36 g

Cholesterol80 mg

Sodium1010 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

•Small pot

•Medium Bowl

•Paper Towel

•Baking Sheet

Instructions

Cook Rice

1

• Adjust rack to top position and preheat oven to 425 degrees. • In a small pot, combine rice, ¾ cup water (1 ½ cups for 4 servings), and a pinch of salt. Bring to a boil, then cover and reduce to a low simmer. Cook until rice is tender, 15-18 minutes. • Keep covered off heat until ready to serve.

Make Salad

2

• Wash and dry produce. Quarter cucumbers lengthwise; slice crosswise into ½-inch-thick quarter-moons. Trim and thinly slice scallions, separating whites from greens. • Add cucumbers, scallion whites, carrots, dressing, 1 tsp vinegar (2 tsp for 4 servings), and ¼ tsp sugar (½ tsp for 4) to a medium bowl; stir to combine. (Be sure to measure the vinegar—we sent more.) Season generously with salt and pepper.

Roast Fish

3

• Pat trout* dry with paper towels; season all over with salt and pepper. • Place trout, skin sides down, on a baking sheet. Evenly spread tops of trout with Omsom Japanese Yuzu Miso Glaze. Roast on top rack until trout is cooked through, 10-12 minutes.

Finish & Serve

4

• Fluff rice with a fork. • Divide rice, trout, and cucumber carrot salad between plates. Sprinkle everything with scallion greens and serve.

Trout is fully cooked when internal temperature reaches 145°.

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