Name: Miso-Ginger Seared Salmon with Sesame Snap Pea Rice
Prep time: 35 min
Total time: 35 min
Yield: 4 servings
Ingredients: 4 (6 oz) skin-on salmon fillets; 2 tbsp white miso paste (gluten-free); 2 tbsp gluten-free tamari; 1 tbsp fresh ginger, grated; 2 tsp toasted sesame oil; 2 tsp honey; 2 cups cooked jasmine rice (made from 1 cup dry, cooled); 1 cup sugar snap peas, trimmed and halved; 1 red bell pepper, thinly sliced; 2 green onions, thinly sliced; 1 tbsp rice vinegar; 1 tbsp sesame seeds; 1 tbsp olive oil or neutral oil; Lime wedges for serving

Miso-Ginger Seared Salmon with Sesame Snap Pea Rice

goldengate_harpist

This Miso-Ginger Seared Salmon with Sesame Snap Pea Rice brings together the best of Asian fusion in a nutritious, protein-packed dinner. The salmon is marinated for maximum flavor and seared for a crispy skin, then glazed with a savory-sweet miso sauce. The quick stir-fried rice with crisp snap peas and sweet bell pepper absorbs all the delicious pan flavors. A hint of rice vinegar and a final squeeze of lime brighten the dish, balancing salt, fat, and acid for a satisfying, vibrant meal. Each bite is loaded with texture, color, and those classic umami-rich Asian flavors—perfect for a healthy, exciting weeknight dinner.

Ingredients

Instructions

In a small bowl, whisk together miso paste, tamari, ginger, sesame oil, and honey. Pat salmon fillets dry and rub with half the marinade. Let sit at room temperature for 10-15 minutes for flavor and to salt early.
Heat a nonstick or cast iron skillet over medium-high heat. Add olive oil. Sear salmon, skin side down, pressing lightly, for 4 minutes until crispy. Flip and cook another 2-3 minutes until just cooked through. Remove to a plate and brush with remaining marinade.
While salmon rests, add snap peas and bell pepper to the same pan. Stir-fry for 2-3 minutes until crisp-tender. Add cooked rice, rice vinegar, and a pinch of salt. Toss well and heat through, scraping up any browned bits from the pan for extra flavor.
Stir in green onions and half the sesame seeds. Taste and adjust seasoning with a splash more tamari or vinegar, as needed, to balance salt and acid.
To serve, divide sesame snap pea rice among four bowls. Top each with a salmon fillet. Sprinkle with remaining sesame seeds and serve with lime wedges.