Miso Peach Glazed Salmon with Ginger-Lime Rice and Roasted Green Beans

This miso peach glazed salmon is the perfect weeknight dinner that comes together in under 30 minutes. The star is a quick pan sauce made with fresh ginger, garlic, umami-rich miso and sweet peach jam. It’s drizzled over perfectly seared salmon and served with fluffy jasmine rice infused with lime zest and tender roasted green beans.

Every element of this dish is designed to be simple yet packed with flavor. The salmon gets a crispy skin while the sauce comes together in just minutes. The rice is brightened with lime and the green beans are roasted until caramelized. It’s a balanced, satisfying meal that feels special without the fuss.

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Ingredients

6 ounce Green BeansView ingredient guideLike ingredientDislike ingredient

1 unit Peach JamView ingredient guideLike ingredientDislike ingredient

0.5 cup Jasmine RiceView ingredient guideLike ingredientDislike ingredient

1 clove GarlicView ingredient guideLike ingredientDislike ingredient

1 unit Miso Sauce ConcentrateView ingredient guideLike ingredientDislike ingredient

1 unit LimeView ingredient guideLike ingredientDislike ingredient

1 thumb GingerView ingredient guideLike ingredientDislike ingredient

10 ounce SalmonView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) Black PepperView ingredient guideLike ingredientDislike ingredient

4 teaspoon (tsp) Cooking OilView ingredient guideLike ingredientDislike ingredient

2 tablespoon (tbsp) ButterView ingredient guideLike ingredientDislike ingredient

teaspoon (tsp) SaltView ingredient guideLike ingredientDislike ingredient

Instructions

1. Preheat oven to 450°F with rack in top position. Wash and dry produce. Peel and mince ginger. Peel and mince garlic. Zest and quarter lime.
2. Heat a drizzle of oil in a small pot over medium-high heat. Add half the ginger and cook until fragrant, about 30 seconds. Stir in rice, ¾ cup water and a big pinch of salt. Bring to a boil, then cover and reduce heat to low. Simmer until rice is tender, 15-18 minutes. Keep covered off heat until ready to serve.
3. 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, 5-7 minutes. Flip and cook until cooked through, 1-2 minutes more. Transfer to a plate.
4. While salmon cooks, trim green beans if needed. Toss on a baking sheet with a drizzle of oil, salt and pepper. Roast on top rack until browned and tender, 10-12 minutes.
5. Return pan used for salmon to medium heat. Add a drizzle of oil, garlic and remaining ginger. Cook, stirring, until fragrant, 30 seconds. Add ¼ cup water, peach jam and miso sauce concentrate. Cook, stirring, until thickened, 3-4 minutes. Remove from heat and stir in butter until melted. Add a squeeze of lime juice to taste.
6. Fluff rice with a fork; stir in lime zest and a pinch of salt if needed. Divide rice, salmon and green beans between plates. Drizzle salmon with sauce and serve with remaining lime wedges.

Recipe Tips

FAQ

Can I use a different fish instead of salmon?

Yes, you can substitute salmon with another firm fish like cod or halibut. Adjust cooking time as needed.

What can I use instead of peach jam?

Apricot jam or orange marmalade work well as substitutes for peach jam in this recipe.

How do I store leftovers?

Store leftover salmon, rice and green beans separately in airtight containers in the refrigerator for up to 2 days. Reheat gently in a skillet or microwave.