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Miso Salmon with Rice + Asparagus

Active Time: 30 minutes
Total Time: 29 minutes
  • Pescatarian
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Why we love it:

Miso glaze sounds fancy and is so delicious that it feels like it should be illegal how easy it is. We really like mild, sweet, yellow miso but any color will work in this application. It lasts in the fridge for months if not a year and this glaze also works on vegetables, tofu, and meat if you prefer. Check out our miso soup recipe for another application!
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Ingredients

  • 1 cup Basmati Rice (White)
  • 2 cups Water
  • 1 teaspoon Kosher Salt
  • 2 Tablespoons White Miso (yellow or red work too)
  • 2 Tablespoons Soy Sauce (or tamari)
  • 1 Tablespoon Rice Vinegar
  • 1 Tablespoon Maple Syrup
  • 1⁄4 teaspoon Sriracha (optional to taste)
  • 11⁄4 pounds Salmon (4 filets)
  • 1 pound Asparagus

Cooking Instructions

  • 1. PREHEAT THE OVEN TO 425 DEGREES
  • 2. RICE

    Combine rice, water, and ½ teaspoon salt in a pot with a tight fitting lid. Bring to a boil then stir, reduce to lowest heat and cover tightly. Simmer without touching it for 16 minutes until the water is absorbed.

  • 3. MISO GLAZE

    In a small bowl whisk together the ingredients: 2 Tablespoons miso, 2 Tablespoons soy sauce, 1 Tablespoon rice vinegar, 1 Tablespoon maple syrup, and a ¼ teaspoon Sriracha - if you like it spicy! Set aside.

  • 4. SALMON

    Slice salmon into filets if needed. Place on one side of a baking sheet, skin side down. Rub with a few drops of olive oil and a pinch of salt - not too much! Place in the oven for 5 minutes.

  • 5. ASPARAGUS

    Trim off the bottom inch or so of the asparagus.

    When the salmon has cooked for 5 minutes, slide the pan out. Scatter the asparagus on the other side of the pan and drizzle with olive oil and a pinch of salt. Spoon or brush all of the miso glaze over the salmon evenly. Return to oven for 5 - 7 minutes or until salmon is cooked through.

    If desired, for the last minute or so, change the oven to broil and get lots of char marks on the top.

  • 6. SERVING

    Serve salmon over rice with a few spears of asparagus.

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Substitutions

  • SALMON:
    any fish works
  • FISH:
    try this on tofu, vegetable, or chicken too
  • ASPARAGUS:
    any vegetable tastes great

Kid Friendly Version

Big Kids Plate
Toddler Plate

How to Tweak This Recipe for Kids:

  • The miso glaze isn’t too dissimilar from teriyaki, so they may go for it! If not, roast their piece without

For Toddlers

  • Flake the salmon filets and triple check there are no bones
  • Serve with rice and either a long spear of asparagus, which is fun to chomp if they have teeth, or cut into small rounds that aren’t choking size

For Choosy Eaters

  • You might try plain salmon, or they could like the sauce. Or, if salmon isn’t going to work, roast another other fish or shrimp, OR a thin chicken cutlet on the side
  • Perhaps, the miso sauce on chicken will be a win or keep it plain
  • If asparagus isn’t going to cut it, fill the plate up with avocado, cucumbers, carrots, etc.

Prep Ahead & Use It Up

  1. Stir together miso sauce
  2. Make rice
Rate this recipe:
2 votes, average: 5.00 out of 52 votes, average: 5.00 out of 52 votes, average: 5.00 out of 52 votes, average: 5.00 out of 52 votes, average: 5.00 out of 5 (2 votes, average: 5.00 out of 5)
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