Name: A Trip Down Memory Lane: Miso-Glazed Salmon with Citrus Rice & Market Veggies
Prep time: 35 min
Total time: 35 min
Yield: 4 servings
Ingredients: 4 (5-6 oz) skinless salmon fillets; 3 tbsp white or yellow miso paste (gluten-free); 2 tbsp maple syrup; 1 tbsp tamari (gluten-free soy sauce); 2 tsp toasted sesame oil; 2 tbsp fresh lemon juice, divided; 1 cup jasmine rice (certified gluten-free); 2 cups water; 1/2 tsp salt; 1 orange, zested and juiced; 2 tbsp rice vinegar; 1 tbsp olive oil; 1 cup snap peas, trimmed; 1 red bell pepper, thinly sliced; 1 cup shiitake mushrooms, stems removed and caps sliced; 2 scallions, thinly sliced; 1/4 cup fresh cilantro leaves; 1 tbsp toasted sesame seeds

A Trip Down Memory Lane: Miso-Glazed Salmon with Citrus Rice & Market Veggies

CookwithNewsletter

This recipe is a reflection of culinary adventures and comforting moments—melding the umami-rich miso glazes of Tokyo’s markets with the bright, sun-kissed produce of California. Sweet, savory miso salmon pairs with orange-infused rice and a medley of sautéed veggies for a dish that’s vibrant, nourishing, and deeply satisfying. The balance of salt, acid, and heat ensures every bite is dynamic, while pops of citrus and fresh herbs invite you to reminisce about travels and homecomings alike. It’s a meal that captures both the thrill of discovery and the warmth of family tradition.

Ingredients

Instructions

Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
Make the miso glaze: In a small bowl, whisk together miso paste, maple syrup, tamari, sesame oil, and 1 tbsp lemon juice until smooth.
Pat salmon fillets dry and arrange on the prepared baking sheet. Brush generously with the miso glaze. Let sit for 10 minutes to marinate.
Meanwhile, rinse rice until water runs clear. In a medium saucepan, combine rice, water, salt, orange zest, and half the orange juice. Bring to a boil, then cover and reduce heat to low. Cook for 12 minutes, then let stand off-heat, covered, for 10 minutes.
While rice cooks, heat olive oil in a large skillet over medium-high heat. Add snap peas, bell pepper, and shiitake mushrooms. Sauté with a pinch of salt until crisp-tender and golden in spots, about 5-6 minutes. Remove from heat and toss with remaining lemon juice and rice vinegar.
Roast salmon for 8-10 minutes, or until just cooked through and flaky.
Fluff rice with a fork and stir in remaining orange juice.
To serve, divide citrus rice among bowls. Top with market veggies and a salmon fillet. Garnish with scallions, cilantro, and toasted sesame seeds. Taste and adjust with a squeeze more citrus or tamari if desired.