- Find great recipes
- Create & organize your own recipes
- Generate your grocery list in a click
- Merged ingredients
- Organized by shopping aisle
- Save time in the store
2 servings
45 min active time
45 min total time
4.0 (1 vote)
Share this recipe with friends!
Original
1 cup | |
1 1⁄2 cups | |
1 tsp | |
1 Tbsp | |
1 tsp |
2 Tbsp | |
2 Tbsp | |
2 Tbsp | |
2 Tbsp | |
1⁄4 tsp | |
1 Tbsp | |
12 oz 6 oz each | |
1⁄4 cup sliced | |
1 Tbsp toasted | |
1 | |
8 oz |
Amount per serving
Daily %
Calories
790
39%
Total Fat
18 g
23%
Cholesterol
78 mg
26%
Sodium
2973 mg
129%
Total Carbohydrates
106 g
39%
Fiber
5.7 g
20%
Total Sugar
21 g
Proteins
49 g
99%
Calcium
123 mg
9%
Iron
4.5 mg
25%
Potassium
1048 mg
22%
Vitamin D
19 mcg
93%
Daily % are based on a 2000-calorie diet. Your daily values may be higher or lower depending on your needs (guideline from FDA).
Disclaimer: The nutrition depends on the products you use, as there can be large variations between products. This information may be incomplete/inaccurate, as we may not have accurate data for some ingredients.
Prepare The Rice
- 1In a saucepan, add the (rinsed) rice, a pinch of salt and the cold water. Turn heat to medium-high heat and bring it to a boil. Stir once, cover, and reduce heat to low.
- 2Cook until water is evaporated and rice is tender (~17 minutes). Remove from heat and set aside, covered, for 10 minutes.
- 3In a small bowl, mix the vinegar, sugar, and remaining salt in a small bowl until sugar dissolves.
- 4Stir the mix into the rice. Set aside, covered, until ready to use.
Salmon
- 1Whisk the maple syrup, miso, tamari, vinegar and red pepper flakes in a small bowl to combine.
- 2Heat oil in a medium nonstick skillet over medium. Cut the salmon filets in 4-6 oz slices.
- 3Season the salmon with salt and place in skillet (skin side down). Press it down in the pan for a couple seconds.
- 4Move the pan occasionally (to redistribute the oil), until the skin is crisp and golden brown. Continue until the fish is 2/3 of the way cooked through (about 6 minutes or more, depending on the thickness of the salmon).
- 5Meanwhile, cook the edamame beans in a separate pan.
- 6Flip the salmon and keep cooking for 1 to 2 minutes, until very lightly browned on the flesh side (it should be almost cooked through).
- 7Flip back the salmon (skin down) and remove any remaining fat from the skillet.
- 8Reduce the heat to low and add the glaze. As it begins to thicken, baste for a couple minutes, until the glaze coats the fish evenly.
- 1Whisk the maple syrup, miso, tamari, vinegar and red pepper flakes in a small bowl to combine.
Assemble
- 1Serve the salmon on top of rice. Drizzle with any leftover glaze.
- 2Top with sesame seeds, red pepper flakes and scallions. Serve with a lime wedge.
Published by Julien Amelot