Miso Glazed Salmon with Edamame Rice

Ingredients & Substitutes

Instructions

1. 1

   Whisk together 1/4 cup white miso paste, 2 tablespoons mirin, 1 tablespoon soy sauce, 1 tablespoon brown sugar, and 1 teaspoon sesame oil in a shallow dish to create the marinade.

2. 2

   Place 4 (6 oz each) salmon fillets into the marinade, ensuring they are well coated, then cover and refrigerate for at least 30 minutes.

3. 3

   Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.

4. 4

   Cook 1.5 cups of rice according to package directions, and steam 1 cup of shelled edamame until tender-crisp.

5. 5

   Remove the salmon from the marinade, letting any excess drip off, and place the fillets on the prepared baking sheet.

6. 6

   Bake the salmon for 12-15 minutes, or until it flakes easily with a fork, basting once halfway through with any remaining marinade.

7. 7

   Fluff the cooked rice with a fork and gently stir in the steamed 1 cup of edamame.

8. 8

   Serve the miso-glazed salmon immediately over the edamame rice, garnished with 2 chopped green onions and 1 teaspoon of sesame seeds.