Miso Maple-Glazed Salmon
with Toasted Sesame Rice & Sweet Potato Jumble
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
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
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
(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
Utensils
Instructions
• 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.
