Miso Salmon Recipe

Name: Miso Salmon
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/4 cup rice vinegar; 4-1/2 teaspoons honey; 3 tablespoons white miso paste, divided; 1/3 cup plus 1 tablespoon canola oil, divided; 1/2 teaspoon sesame oil; 4 salmon fillets (4 ounces each ); 2 cups fresh snow peas; 1 medium sweet red pepper, julienned; 1 small onion, halved and thinly sliced; 1 package (8-1/2 ounces) ready-to-serve whole grain brown and wild rice medley; 6 ounces fresh baby spinach (about 7 cups); Black sesame seeds

Servings: persons

1/4 cup rice vinegar
4-1/2 teaspoons honey
3 tablespoons white miso paste, divided
1/3 cup plus 1 tablespoon canola oil, divided
1/2 teaspoon sesame oil
4 salmon fillets (4 ounces each )
2 cups fresh snow peas
1 medium sweet red pepper, julienned
1 small onion, halved and thinly sliced
1 package (8-1/2 ounces) ready-to-serve whole grain brown and wild rice medley
6 ounces fresh baby spinach (about 7 cups)
Black sesame seeds

1
In a small bowl, whisk vinegar, honey and 4-1/2 teaspoons miso until smooth. Gradually whisk in 1/3 cup canola oil and sesame oil; set aside.
2
Spread remaining 4-1/2 teaspoons miso over salmon. Bake at 400u00b0 for 12-15 minutes, or until fish just begins to flake easily with a fork.
3
Meanwhile, in a large skillet, heat remaining tablespoon canola oil over medium heat. Add snow peas, pepper and onion; cook and stir until crisp-tender, 8-10 minutes. Add rice. Cook and stir until heated through. Remove from the heat. Stir in spinach until wilted. Serve with salmon; drizzle with reserved vinaigrette and sprinkle with sesame seeds.

996

kcal

Calories

Fat

143

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1/4 cup rice vinegar, 4-1/2 teaspoons honey, 3 tablespoons white miso paste, divided, 1/3 cup plus 1 tablespoon canola oil, divided, and more.

Yes, Miso Salmon falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Miso Salmon

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