EASY MISO SALMON | A new way to cook salmon that you'll love!

white miso paste

🥗Healthier: red miso paste

💰Cheaper: soybean paste

Red miso offers a deeper flavor, while soybean paste is more affordable.

maple syrup

🥗Healthier: agave syrup

💰Cheaper: honey

Agave syrup is lower on the glycemic index, and honey is often cheaper.

sesame oil

🥗Healthier: olive oil

💰Cheaper: vegetable oil

Olive oil is a healthier fat option, while vegetable oil is more budget-friendly.

salmon fillets

🥗Healthier: trout fillets

💰Cheaper: canned salmon

Trout is a healthier fish option, while canned salmon is more economical.

Pat the salmon filets dry with a paper towel and transfer them to a baking dish.

In a small bowl, add 1/4 cup white miso paste, 1/4 cup mirin, 3 tablespoons honey, 2 tablespoons tamari soy sauce, and 1 tablespoon sesame oil. Whisk until smooth.

Drizzle most of the marinade over the salmon filets, leaving about 2 tablespoons in the bowl. Brush the remaining marinade on top before serving.

Marinate the salmon in the fridge for 30 minutes to 1 hour.

Gently smash 6 Persian cucumbers to create cracks for the dressing to hold.

Slice the smashed cucumbers and set aside.

Thinly slice 2 green onions and set aside.

Finely chop 1/4 cup cilantro and set aside.

Finely chop 2 garlic cloves and set aside.

Place the sliced cucumbers in a colander and sprinkle with 1 teaspoon kosher salt. Massage the salt into the cucumbers and let drain for 10 to 15 minutes.

Rinse the cucumbers in cold water and let drain thoroughly before adding to a mixing bowl.

Add the green onion and cilantro to the mixing bowl with the cucumbers.

Toast 2 teaspoons of white sesame seeds on the stove for extra flavor and add to the bowl.

In a separate bowl, mix 1 tablespoon sesame oil, 1 tablespoon tamari soy sauce, 1 tablespoon rice vinegar, 1 tablespoon honey, the chopped garlic, and 1 to 2 teaspoons chili crisp to make the dressing.

Pour the dressing over the cucumber salad and stir until well combined. Transfer to a serving bowl.

In a pot, add 1 cup rinsed jasmine rice, 1 1/2 cups water, 1 tablespoon grated ginger, 1 tablespoon extra virgin olive oil or butter, 1 minced garlic clove, and 1/4 teaspoon kosher salt. Stir together.

Bring the mixture to a boil, then reduce heat to a simmer. Cover and cook for 10 to 15 minutes or according to package instructions.

Fluff the rice with a fork and transfer to a serving bowl. Top with sliced green onions if desired.

Transfer the marinated salmon to a parchment-lined baking tray, placing it 4 to 6 inches below the broiling element.

Broil the salmon for 7 to 9 minutes, checking for doneness and light charring on top.

Brush the reserved marinade on top of the salmon before serving.

Optionally, sprinkle extra sesame seeds and sliced green onion on top before serving.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens