EASY MISO SALMON

Ingredients

• 4 pieces Salmon Fillets (about 6 oz each, skin on or off per preference)
• 0.25 cup White Miso Paste
• 0.25 cup Mirin
• 3 tablespoons Honey
• 2 tablespoons Tamari Soy Sauce (Gluten‑free)
• 1 tablespoon Sesame Oil
• 6 pieces Persian Cucumbers (Thin‑skinned, seedless; can substitute English cucumbers)
• 1 teaspoon Kosher Salt (For salting cucumbers)
• 2 stalks Green Onions (Thinly sliced)
• 0.25 cup Cilantro (Finely chopped)
• 3 cloves Garlic Cloves (2 for salad dressing, 1 for ginger rice)
• 2 teaspoons White Sesame Seeds (Lightly toasted)
• 1.5 teaspoons Chili Crisp (Adjust to heat preference)
• 1 tablespoon Rice Vinegar
• 1 cup Jasmine Rice (Rinsed and drained)
• 1.5 cups Water
• 1 tablespoon Fresh Ginger (Grated)
• 1 tablespoon Extra Virgin Olive Oil (Can substitute unsalted butter)
• 0.25 teaspoon Kosher Salt (for rice)

Instructions

1. Prepare Salmon

   Pat the 4 salmon fillets dry with paper towels and place them in a baking dish.

   Time: PT5M

2. Make Miso Marinade

   In a small bowl whisk together 1/4 cup white miso, 1/4 cup mirin, 3 tbsp honey, 2 tbsp tamari, and 1 tbsp sesame oil until smooth.

   Time: PT5M

3. Marinate Salmon

   Drizzle most of the miso mixture over the salmon, reserving about 2 tbsp for later. Cover and refrigerate for 30–60 minutes.

   Time: PT30M

4. Prep Cucumber Salad – Slice & Smash

   Slice 6 Persian cucumbers lengthwise, then gently smash each slice with the flat side of a knife to create light cracks.

   Time: PT5M

5. Salt Cucumbers

   Place the smashed cucumbers in a colander, sprinkle 1 tsp kosher salt, toss to coat, and let drain for 10–15 minutes.

   Time: PT15M

6. Prepare Salad Aromatics

   Thinly slice 2 green onions, finely chop 1/4 cup cilantro, and mince 2 garlic cloves.

   Time: PT5M

7. Toast Sesame Seeds

   In a dry skillet over medium heat, toast 2 tsp white sesame seeds until golden, about 2 minutes.

   Time: PT2M

8. Make Salad Dressing

   In a small bowl whisk together 1 tbsp sesame oil, 1 tbsp tamari, 1 tbsp rice vinegar, 1 tbsp honey, the minced garlic, and 1–2 tsp chili crisp.

   Time: PT3M

9. Assemble Cucumber Salad

   Combine the drained cucumbers, sliced green onions, cilantro, and toasted sesame seeds in a mixing bowl. Pour the dressing over and toss to coat evenly.

   Time: PT3M

10. Cook Ginger Rice

    In a saucepan, combine 1 cup rinsed jasmine rice, 1.5 cups water, 1 tbsp grated ginger, 1 tbsp olive oil (or butter), 1 minced garlic clove, and 0.25 tsp kosher salt. Bring to a boil, then reduce to a simmer, cover, and cook 10–15 minutes until water is absorbed.

    Time: PT15M

11. Preheat Broiler & Prepare Baking Sheet

    Line a quarter‑sheet pan with parchment paper and place the marinated salmon on it, skin side down if applicable.

    Time: PT5M

12. Broil Salmon

    Broil the salmon for 7–9 minutes, watching closely until the top is lightly charred and the center is just cooked through.

    Time: PT9M

    Temperature: High broil

13. Finish Salmon with Reserved Marinade

    Remove the salmon from the oven and brush the remaining 2 tbsp of miso glaze over the top for extra shine and flavor.

    Time: PT2M

14. Plate and Serve

    Serve each salmon fillet alongside a scoop of ginger rice and a generous portion of Asian cucumber salad. Garnish with extra toasted sesame seeds and sliced green onions if desired.

    Time: PT5M

Nutrition Facts

Calories

450

Protein

30 g

Carbohydrates

45 g

Fat

15 g

Fiber

3 g