Miso Maple-Glazed Salmon

Name: Miso Maple-Glazed Salmon with Toasted Sesame Rice & Sweet Potato Jumble
Total time: 35 min
Yield: 2
Cuisine: North America
Ingredients: ½ cup Jasmine Rice; 1 tablespoon Sesame Seeds; 1 unit Sweet Potatoes; 1 unit Zucchini; 1 unit Bell Pepper; 1 unit Red Onion; 10 ounce Salmon; 1 unit Miso Sauce Concentrate; 2 tablespoon Maple Syrup; 2 teaspoon Cooking Oil; 2 tablespoon Butter; Salt; Pepper

with Toasted Sesame Rice & Sweet Potato Jumble

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PB&J, ham and pineapple, fries and milkshakes... these are some of our favorite sweet-salty combos and we’re adding miso and maple syrup to that “swalty” list. Here, we top juicy salmon with a miso maple glaze and, since we think you’ll like it so much, there’s extra to drizzle over the accompanying jumble of roasted sweet potato, zucchini, bell pepper, and onion. You won’t be the least bit mad if some of it runs off onto the jasmine rice either. #glazefordays

Allergens:

Fish

•Soy

•Milk

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 Time35 minutes

Prep Time10 minutes

DifficultyEasy

Ingredients

serving amount

½ cup

Jasmine Rice

1 tablespoon

Sesame Seeds

1 unit

Sweet Potatoes

1 unit

Zucchini

1 unit

Bell Pepper

1 unit

Red Onion

10 ounce

Salmon

(Contains: Fish)

1 unit

Miso Sauce Concentrate

(Contains: Soy)

2 tablespoon

Maple Syrup

Not included in your delivery

2 teaspoon

Cooking Oil

2 tablespoon

Butter

(Contains: Milk)

Salt

Pepper

Nutrition Values

/ per serving

Calories830 kcal

Fat37 g

Saturated Fat9 g

Carbohydrate88 g

Sugar25 g

Dietary Fiber6 g

Protein34 g

Cholesterol90 mg

Sodium310 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

•Peeler

•Small pot

•Small Pan

•Small Bowl

•Baking Sheet

•Paper Towel

•Large Pan

Instructions

PDF

• Adjust rack to middle position and preheat oven to 425 degrees (middle and top positions for 4 servings). Wash and dry produce. • Peel and slice sweet potato into ½-inch-thick rounds. Trim and halve zucchini lengthwise; thinly slice crosswise into half-moons. Core, deseed, and dice bell pepper into ½-inch pieces. Halve, peel, and cut onion into ½-inch-thick wedges.

• In a small pot, combine rice, ¾ cup water (1½ cups for 4 servings), and a pinch of salt. Bring to a boil, then cover and reduce heat to low. Cook until rice is tender, 15-18 minutes. • Keep covered off heat until ready to serve.

• Heat a small, dry pan over medium heat. Add sesame seeds and cook, stirring occasionally, until golden and fragrant, 1-2 minutes. Transfer to a small bowl. • Toss sweet potato, zucchini, bell pepper, and onion on a baking sheet with a drizzle of oil (for 4 servings, use 2 baking sheets; roast on top and middle racks). Season generously with salt and pepper. • Roast on middle rack, tossing halfway through, until browned and tender, 25-30 minutes.

• Pat salmon* dry with paper towels and season generously all over with salt and pepper. • Heat a drizzle of oil in a large pan over medium-high heat. Add salmon to pan, skin sides down. Cook until skin is crisp and fish is almost cooked through, 5-7 minutes. • Flip and cook until opaque and cooked through, 1-2 minutes more. • Remove from pan and set aside.

• Heat same pan over medium-high heat. Add stock concentrate, maple syrup, ¼ cup water (1⁄3 cup for 4 servings), and a pinch of salt. Simmer until slightly thickened, 2-3 minutes. • Turn off heat. Stir in 1 TBSP butter (2 TBSP for 4) until melted.

• Fluff rice with a fork; stir in 1 TBSP butter (2 TBSP for 4 servings) and half the sesame seeds. Season with salt and pepper to taste. • Divide sweet potato jumble, rice, and salmon between plates. Garnish rice with remaining sesame seeds. Spoon glaze over salmon; drizzle any remaining over jumble and serve.