Miso Over Summer Break: Miso-Glazed Salmon + Cilantro Jasmine Rice + Sesame-Miso Green Beans

Summer break day 3 is in the books. Annnnnnnnnd I’m gon’ need a draaank. Like we’re talkin’ something strong. Well, strong for me…which means maybe two glasses of wine instead of just one. Wait, are you allowed to mix wine with Sudafed? Ok, so maybe two swigs of NyQuil instead of just one, save the wine for another evening when I’m not a sickly little incubus of viral contagion.

Imagine someone – let’s say the Energizer Bunny – following you around all day. Every day. Asking you question after question…after question. Demanding things from you. Yelling at you. Whining. Leaving their s**t laying around all over the place. Living life at a decibel that turns your typically clear and level head to a Jekyll + Hyde type blend of mush and rage, neither of which is conducive to getting work done. Now multiply that by three. Welcome to my life on summer break.

Somehow, I made it through the day, and the pay-off at the end? This salmon. Luckily, I’ve retained somewhat of an appetite through this virus, and this is one of our favorite dinners (yes, the kids too), so this plate was met with nothin’ but love. The salmon itself is delicious enough, but add a salty, umami-ish miso glaze?? Dude. Money. Try it. It’ll be your fave too.

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Miso-Glazed Salmon + Cilantro Jasmine Rice + Sesame-Miso Green Beans

One of my faves to make (it's quick), as well as one of the whole family's faves to eat (it's freaking delicious).

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Courses

Dinner

Servings

servings MetricUS Imperial

Ingredients

• 5 salmon fillets
• extra virgin olive oil
• sea salt + black pepper to taste
• Miso glaze:
• 1 tsp toasted sesame oil
• 1 clove bigminced garlic
• 1/4 cup organic reduced-sodium tamari
• 2 tbsp mirin
• 1 tsp rice wine vinegar
• 1 tbsp maple syrup
• 1 tbsp organic white miso paste
• pinch of crushed red pepper
• 3 cups frozen organic jasmine rice
• organic reduced-sodium tamari
• bunch of cilantro chopped
• 1 bag frozen organic haricot vert
• drizzlet of toasted sesame oil

Courses Dinner Servings servings MetricUS Imperial Ingredients 5 salmon fillets extra virgin olive oil sea salt + black pepper to taste Miso glaze: 1 tsp toasted sesame oil 1 clove bigminced garlic 1/4 cup organic reduced-sodium tamari 2 tbsp mirin 1 tsp rice wine vinegar 1 tbsp maple syrup 1 tbsp organic white miso paste pinch of crushed red pepper 3 cups frozen organic jasmine rice organic reduced-sodium tamari bunch of cilantro chopped 1 bag frozen organic haricot vert drizzlet of toasted sesame oil

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Instructions

1. First, I set the oven to broil. Then, I put the salmon fillets on a parchment-lined baking sheet, drizzled them with a little olive oil, sprinkled them with a couple pinches of sea salt and hit 'em with a couple grinds of black pepper. I set those in the oven to broil for 10 minutes.
2. While that was workin', I microwaved the rice in a large bowl for 4 minutes.
3. While allllll that was doing its thaaaang, I got the miso glaze started, so I heated the sesame oil in a small skillet over medium heat, added the minced garlic and let that cook for a minute or so, just until fragrant. I added the tamari, mirin, vinegar, maple syrup, miso paste and crushed red pepper to the skillet and stirred it all up. I let that cook for a few minutes, stirring every so often, until nice and thick and bubbly.
4. The rice was done, so I took it out of the microwave and hit it with a few little splashes of tamari and a bunch of chopped cilantro. Mixed it all around.
5. I put the green beans in another large bowl and microwaved them for 4 minutes.
6. The salmon's 10 minutes were up, so I took the pan out of the oven and set aside about a tbsp of miso glaze for the green beans. Then, I brushed the tops of the salmon fillets with the rest of the miso glaze and put them back in the oven for another 2 minutes, just to get a nice little charred miso-glaze crust.
7. The green beans were done, so I drizzled them with a tiiiiny bit of toasted sesame oil, then tossed them with the miso glaze I'd set aside for them.
8. Plated everything and went nuts on this salmon. SO good.