Crispy Miso Apricot Salmon with Garlic Ginger Rice and Lime Zest Carrots

This dish brings together the best of sweet and savory flavors. Salmon fillets are pan-seared until perfectly crispy, then drizzled with a luscious sauce made from apricot jam, miso broth and a touch of butter. The umami-packed glaze complements the rich salmon beautifully.

On the side, fluffy jasmine rice is infused with garlic and ginger, while roasted carrots get a bright finish with fresh lime zest. It’s a complete meal that feels special enough for a weekend dinner but simple enough for a weeknight.

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Ingredients

12 ounce CarrotsView ingredient guideLike ingredientDislike ingredient

2 unit ScallionsView ingredient guideLike ingredientDislike ingredient

1 clove GarlicView ingredient guideLike ingredientDislike ingredient

1 thumb GingerView ingredient guideLike ingredientDislike ingredient

1 unit LimeView ingredient guideLike ingredientDislike ingredient

0.5 cup Jasmine RiceView ingredient guideLike ingredientDislike ingredient

10 ounce SalmonView ingredient guideLike ingredientDislike ingredient

2 tablespoon Apricot JamView ingredient guideLike ingredientDislike ingredient

SaltView ingredient guideLike ingredientDislike ingredient

PepperView ingredient guideLike ingredientDislike ingredient

1 tablespoon Vegetable OilView ingredient guideLike ingredientDislike ingredient

2 tablespoon ButterView ingredient guideLike ingredientDislike ingredient

1 unit Miso Sauce ConcentrateView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat oven to 425°F with a rack in the top position. Wash and dry all produce. Trim, peel and cut carrots diagonally into ½-inch-thick pieces. Trim and thinly slice scallions, separating whites from greens. Peel and mince garlic. Peel and mince ginger until you have 1 tablespoon. Zest and quarter the lime.
2. Toss carrots on a baking sheet with a drizzle of oil, salt and pepper. Roast on the top rack until browned and tender, 20-25 minutes. Meanwhile, melt 1 tablespoon butter in a small pot over medium-high heat. Add garlic and half the minced ginger; cook, stirring, until fragrant, about 30 seconds. Add rice, ¾ cup water and a big pinch of salt. Bring to a boil, then cover and reduce to a low simmer. Cook until rice is tender, 15-18 minutes.
3. While rice cooks, pat salmon dry with paper towels and season all over with salt and pepper. Heat a drizzle of oil in a large nonstick pan over medium-high heat. Add salmon skin-side down and cook until browned and crispy, 5-7 minutes. Flip and cook until salmon is cooked through, 1-2 minutes more. Remove from pan and set aside. Wipe out the pan.
4. Heat another drizzle of oil in the same pan over medium heat. Add scallion whites and remaining minced ginger; cook, stirring, until fragrant and softened, about 1 minute.
5. Add the miso sauce concentrate, half the apricot jam, ¼ cup water and a squeeze of lime juice to the pan. Cook, stirring, until combined and thickened, 2-3 minutes. Remove from heat and stir in 1 tablespoon butter. Taste and add more lime juice if desired.
6. Fluff rice with a fork and season with salt. Toss roasted carrots with lime zest. Divide rice, carrots and salmon between plates. Drizzle salmon with the miso apricot sauce and sprinkle everything with scallion greens. Serve with remaining lime wedges on the side.

Recipe Tips

FAQ

Can I use a different type of fish?

Yes, you can substitute salmon with another firm fish like arctic char or trout. Adjust cooking time as needed.

Can I make this dish gluten-free?

Check that your miso sauce concentrate is gluten-free. Most miso is made from soybeans and rice, but some blends contain barley. Serve with gluten-free tamari if needed.

How do I store leftovers?

Store leftovers in an airtight container in the refrigerator for up to 2 days. Reheat gently in a pan or microwave.