Japanese Miso-Glazed Salmon with Ginger Rice

Ingredients

• 2 fillets salmon fillets
• 2 tbsp white miso paste
• 1 tbsp soy sauce (or tamari)
• 1 tbsp honey
• 1 tbsp fresh ginger, grated
• 1 clove garlic, minced
• 1 tsp neutral oil (for brushing)(optional)
• 3/4 cup uncooked jasmine rice
• 1.5 cups water
• 2 green onions, sliced
• 4 cups fresh spinach (or broccolini/greens)
• 1 tsp sesame oil(optional)
• 1 tsp rice vinegar (or lime juice)(optional)
• 1/4 tsp black pepper(optional)

Instructions

1. 1

   Prep (about 20 minutes total): Heat broiler to high. Pat salmon dry and lightly season with pepper. In a bowl, stir miso paste, soy sauce, honey, 1/2 tbsp of the grated ginger, and minced garlic into a smooth glaze.

2. 2

   Cook rice (part of the 20 minutes): Rinse rice briefly, then add rice and water to a small pot. Bring to a boil, cover, reduce to low, and simmer until tender (about 12–14 minutes). Turn off heat and let sit covered 5 minutes, then fluff and stir in remaining ginger, sliced green onions, and (optional) rice vinegar; cover to keep warm.

3. 3

   Broil salmon (part of the 20 minutes): Line a sheet pan with foil. Brush lightly with oil if desired. Place salmon skin-side down (if applicable). Spoon glaze over the top. Broil 8–10 minutes until caramelized and cooked through, then broil 1–2 minutes more if you want deeper browning (watch closely).

4. 4

   Steam greens (finishing within the remaining time): While salmon broils, steam spinach (or greens) 2–4 minutes until just wilted. Toss with sesame oil if using and a pinch of salt if needed.

5. 5

   Serve: Plate ginger rice, top with miso-glazed salmon, and serve alongside quick steamed greens.