Miso Maple Glazed Salmon with Roasted Sweet Potato and Sesame Rice

Sweet and salty combinations are a match made in heaven and this miso maple glazed salmon is no exception. The rich umami of miso pairs beautifully with the natural sweetness of maple syrup, creating a glaze that caramelizes on the salmon and adds depth to every bite.

Served alongside a colorful jumble of roasted sweet potato, zucchini, bell pepper and red onion, this dish is as vibrant as it is delicious. A bed of fluffy jasmine rice, toasted sesame seeds and a drizzle of extra glaze tie it all together for a satisfying meal that’s sure to impress.

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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 oven rack to middle position and preheat to 425°F. Wash and dry produce. Peel sweet potato and slice into ½-inch-thick rounds. Trim zucchini, halve lengthwise, then slice crosswise into half-moons. Core, seed and dice bell pepper into ½-inch pieces. Halve, peel and cut red 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, cover, reduce heat to low and cook until 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.
4. On a baking sheet, toss sweet potato, zucchini, bell pepper and onion with a drizzle of oil. Season generously with salt and pepper. Roast on middle rack, tossing halfway, until browned and tender, 25-30 minutes.
5. Pat salmon dry with paper towels and season all over with salt and pepper. Heat a drizzle of oil in a large pan over medium-high heat. Add salmon skin side down and 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.
6. 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 and stir in 1 tablespoon butter until melted.
7. 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 and drizzle any remaining over the jumble. Serve.

Recipe Tips

FAQ

Can I use a different type of rice?

Yes, you can substitute jasmine rice with basmati or long-grain white rice. Adjust cooking time and water ratio according to the rice variety.

What can I use instead of miso sauce concentrate?

If you don’t have miso sauce concentrate, you can mix 1 tablespoon white miso paste with 2 tablespoons water and a splash of soy sauce as a substitute.

Can I make this dish ahead of time?

The salmon is best served fresh, but you can prepare the roasted vegetables and rice in advance. Reheat gently and cook the salmon just before serving.