Quick Miso Salmon with Steamed Rice 快手味噌三文魚配白飯

A quick and elegant Japanese-inspired dish featuring salmon glazed with a savory miso-butter glaze, served with steamed jasmine rice. The fish is pan-seared to perfection with a crispy exterior and tender interior, finished with sesame seeds and green onions. Ready in under 20 minutes.

Nutrition (per serving)

Ingredients

• 2 fillets Salmon fillet (150g each)
• 200g Jasmine rice
• 250g Bok choy
• 3tbsp White miso paste
• 1.5tbsp Mirin
• 1tbsp Soy sauce
• 1tbsp Unsalted butter
• 1tsp Sesame oil
• 2 cloves Garlic
• 1tbsp White sesame seeds
• 2 stalks Spring onion
• 1tsp Vegetable oil

Steps

1. Rinse jasmine rice under cold water until water runs clear, then cook with water in rice cooker or pot over medium-low heat until tender
2. Mix white miso paste, mirin, soy sauce, and sesame oil in a small bowl to create glaze
3. Pat salmon fillets dry with paper towels and season lightly with salt
4. Heat vegetable oil in a non-stick pan over medium-high heat until shimmering
5. Place salmon fillets skin-side up in the hot pan and sear for 4 minutes until golden
6. Flip salmon fillets and spread miso glaze on cooked side, add butter to pan
7. Cook for another 3-4 minutes until salmon is cooked through and glaze is caramelized
8. Minced garlic and stir-fry bok choy in a separate pan with a little butter for 3 minutes until tender
9. Toast sesame seeds in a dry pan over medium heat for 1 minute until fragrant
10. Plate steamed rice, arrange bok choy alongside, top with glazed salmon fillet
11. Garnish salmon with toasted sesame seeds and sliced spring onion, serve hot

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