Miso Maple Glazed Salmon with Roasted Sweet Potato and Sesame Rice

This miso maple glazed salmon brings together the best of sweet and savory flavors. A rich, umami-packed glaze coats perfectly seared salmon, while a colorful jumble of roasted sweet potato, zucchini, bell pepper, and onion adds hearty texture. Toasted sesame rice ties it all together, soaking up every last drop of the delicious glaze.

It’s a restaurant-quality meal that comes together in about 35 minutes, making it perfect for a weeknight dinner or a special occasion. The glaze doubles as a finishing sauce, so don’t be shy—drizzle it over everything on your plate.

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Ingredients

0.5 cup Jasmine RiceView ingredient guideLike ingredientDislike ingredient

1 tablespoon Sesame SeedsView ingredient guideLike ingredientDislike ingredient

1 unit Sweet PotatoesView ingredient guideLike ingredientDislike ingredient

1 unit ZucchiniView ingredient guideLike ingredientDislike ingredient

1 unit Bell PepperView ingredient guideLike ingredientDislike ingredient

1 unit Red OnionView ingredient guideLike ingredientDislike ingredient

10 ounce SalmonView ingredient guideLike ingredientDislike ingredient

1 unit Miso Sauce ConcentrateView ingredient guideLike ingredientDislike ingredient

2 tablespoon Maple SyrupView ingredient guideLike ingredientDislike ingredient

2 teaspoon Cooking OilView ingredient guideLike ingredientDislike ingredient

2 tablespoon ButterView ingredient guideLike ingredientDislike ingredient

SaltView ingredient guideLike ingredientDislike ingredient

PepperView ingredient guideLike ingredientDislike ingredient

Instructions

1. Adjust rack to middle position and preheat oven to 425°F. Wash and dry produce. Peel and slice sweet potato into ½-inch-thick rounds. Trim and halve zucchini lengthwise; thinly slice crosswise into half-moons. Core, deseed, and dice bell pepper into ½-inch pieces. Halve, peel, and cut onion into ½-inch-thick wedges.
2. In a small pot, combine rice, ¾ cup water, and a pinch of salt. Bring to a boil, then cover and reduce heat to low. Cook until rice is tender, 15–18 minutes. Keep covered off heat until ready to serve.
3. Heat a small dry pan over medium heat. Add sesame seeds and cook, stirring occasionally, until golden and fragrant, 1–2 minutes. Transfer to a small bowl. Toss sweet potato, zucchini, bell pepper, and onion on a baking sheet with a drizzle of oil. Season generously with salt and pepper. Roast on middle rack, tossing halfway through, until browned and tender, 25–30 minutes.
4. Pat salmon dry with paper towels and season generously all over with salt and pepper. Heat a drizzle of oil in a large pan over medium-high heat. Add salmon to pan, skin side down. Cook until skin is crisp and fish is almost cooked through, 5–7 minutes. Flip and cook until opaque and cooked through, 1–2 minutes more. Remove from pan and set aside.
5. Heat the same pan over medium-high heat. Add stock concentrate, maple syrup, ¼ cup water, and a pinch of salt. Simmer until slightly thickened, 2–3 minutes. Turn off heat. Stir in 1 tablespoon butter until melted.
6. Fluff rice with a fork; stir in 1 tablespoon butter and half the sesame seeds. Season with salt and pepper to taste. Divide sweet potato jumble, rice, and salmon between plates. Garnish rice with remaining sesame seeds. Spoon glaze over salmon; drizzle any remaining over jumble and serve.

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 recipe gluten-free?

Check that your miso sauce concentrate is gluten-free. The recipe as written contains soy, so use tamari if needed.

How do I store leftovers?

Store components separately in airtight containers in the refrigerator for up to 2 days. Reheat gently to avoid overcooking the salmon.