Community recipe
Miso-Glazed Salmon with Sesame Green Beans
Pan-seared salmon is lacquered with a savory-sweet miso, honey, ginger, and lime glaze, then paired with blistered sesame green beans and fluffy jasmine rice for a polished Japanese-inspired dinner.
- Serves
- 4
- Prep
- 20 min
- Cook
- 30 min
- Difficulty
- medium
Get ready
Ingredients
- 1.5 cup jasmine rice, rinsed
- 2 cup waters
- 3 tbsp white miso
- 2 tbsp honeies
- 1 tbsp soy sauce
- 1 tbsp lime juice, freshly squeezed
- 1 tsp fresh ginger, finely grated
- 1 miso glaze, prepared
- 1 tbsp neutral oil
- 450 g green beans, trimmed
- 1 tsp toasted sesame oil
- 1 tbsp sesame seed, toasted
- 0.25 tsp black pepper, freshly ground
- 1 tbsp neutral oil
- 4 salmon fillets, skin-on, about 170 g each
- 1 miso glaze, prepared
Make it
Instructions
- 01
Cook the jasmine rice
Rinse 1.5 cup jasmine rice, rinsed in a fine sieve until the runoff is mostly clear. Combine the rinsed rice and 2 cup water in a covered saucepan; bring to a boil, reduce to the lowest heat, and cook undisturbed. Remove from the heat and let stand, still covered, then fluff.
- 02
Make the miso glaze
Whisk 3 tbsp white miso, 2 tbsp honey, 1 tbsp soy sauce, 1 tbsp lime juice, freshly squeezed, and 1 tsp fresh ginger, finely grated in a small bowl until smooth. Set aside 1 portion miso glaze, prepared.
- 03
Blister the green beans
Heat a large skillet over medium-high heat. Add 1 tbsp neutral oil and 450 g green bean, trimmed; cook, tossing occasionally, until blistered and crisp-tender. Stir in 1 tsp toasted sesame oil, 1 tbsp sesame seed, toasted, and 0.25 tsp black pepper, freshly ground; cook briefly, then transfer to a serving plate.
- 04
Glaze and finish the salmon
Wipe out the skillet and heat it over medium-high heat. Add 1 tbsp neutral oil and 4 items salmon fillets, skin-on, about 170 g each; cook until deeply golden on the first side. Turn the fillets, brush with 1 portion miso glaze, prepared, and continue cooking until the centers reach 145°F and the glaze is glossy. Spoon the rice onto four plates and serve alongside the beans and fillets.
