Miso Glazed Salmon with Cucumber Salad

Flaky pan-seared salmon fillets brushed with a savory-sweet miso glaze, paired with a refreshing cucumber and radish salad and quick-cooking rice for a light yet satisfying meal.

• Prep: 10 min
• Cook: 15 min
• Total: 25 min
• Servings: 6
• Cuisine: Japanese
• Difficulty: Easy
• Cost: $6.84/serving

Dietary

• Dairy-Free
• Nut-Free
• Egg-Free
• Pescatarian
• High-Protein
• Low-Saturated-Fat

Tags

• sauté
• quick
• fresh
• healthy
• savory
• tangy
• sweet

Ingredients

• 6 salmon fillets (6-ounce, skin on or off)
• 1 tablespoon olive oil
• 0.25 cup white miso paste
• 2 tablespoon sake
• 2 tablespoon mirin
• 1 tablespoon brown sugar
• 1 teaspoon fresh ginger (grated)
• 2 English cucumbers (large, thinly sliced)
• 1 bunch radishes (thinly sliced)
• 3 tablespoon rice vinegar
• 1 teaspoon granulated sugar
• 0.5 teaspoon salt
• 3 cup quick-cooking white rice (uncooked)

Instructions

1. In a small bowl, whisk together the white miso paste, sake, mirin, brown sugar, and grated fresh ginger to create the miso glaze. Set aside.
2. In a separate medium bowl, combine the thinly sliced English cucumbers and radishes. In another small bowl, whisk together the 3 tablespoons rice vinegar, granulated sugar, and salt for the salad dressing. Pour over the cucumber and radish, toss gently, and set aside to marinate slightly.
3. Prepare the quick-cooking white rice according to package directions, typically by combining 3 cups rice with 3 cups water, bringing to a boil, then simmering for 5-7 minutes. Keep covered.
4. While rice cooks, heat 1 tablespoon olive oil in a large non-stick skillet over medium-high heat. Season salmon fillets with a pinch of salt and pepper. Place salmon, skin-side down (if applicable), in the hot skillet and cook for 4-5 minutes, until skin is crispy.
5. Flip the salmon fillets and cook for another 3-4 minutes, or until cooked to your desired doneness. During the last 2 minutes of cooking, brush the miso glaze generously over the top of each fillet.
6. Fluff the rice with a fork. Divide the rice, miso-glazed salmon, and quick cucumber salad among 6 plates and serve immediately.

Notes

To ensure crispy salmon skin, pat the fillets very dry with paper towels before searing. You can skip the sake if not available, adding a splash of water or extra mirin instead, but sake enhances the authentic Japanese flavor.

Nutrition (per serving)

• Calories: 614
• Protein: 42.2 g
• Carbohydrates: 56 g
• Fat: 25.8 g
• Fiber: 1 g
• Sodium: 959 mg
• Saturated Fat: 4.1 g
• Sugar: 10.7 g
• Cholesterol: 99 mg