Name: A Trip Down Memory Lane: Citrus-Miso Glazed Salmon with Ginger Rice and Market Veggies
Prep time: 35 min
Total time: 35 min
Yield: 4 servings
Ingredients: 4 salmon fillets (about 6 oz each), skin on; 2 tbsp white miso paste (gluten-free); 2 tbsp freshly squeezed lemon juice; 1 tbsp honey or maple syrup; 2 tsp gluten-free tamari or coconut aminos; 1 tbsp olive oil; 1 1/2 cups jasmine rice (or preferred gluten-free rice); 2-inch piece ginger, peeled and grated; 2 cups sugar snap peas, trimmed; 1 red bell pepper, thinly sliced; 2 medium carrots, julienned; 1 bunch scallions, sliced (greens and whites separated); 1 tbsp toasted sesame oil; 1/2 tsp sea salt, plus more to taste; 1/4 tsp black pepper; Toasted sesame seeds, for garnish; Fresh cilantro or shiso leaves, for garnish (optional)

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

CookwithNewsletter

This vibrant dinner captures the spirit of adventure and comfort in every bite. Inspired by California’s fresh market bounty and the umami-rich flavors of Japanese cuisine, this recipe brings together citrus-miso glazed salmon, aromatic ginger rice, and oven-roasted veggies. The glaze layers complementary notes—bright lemon, savory miso, and gentle sweetness—paying homage to both global travels and cozy nights at home. Each colorful bowl is a celebration of family, memory, and the simple joy of sharing nourishing food.

Ingredients

Instructions

Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
In a small bowl, whisk together white miso, lemon juice, honey/maple syrup, tamari, and olive oil until smooth. Set aside.
Pat salmon fillets dry and place, skin-side down, on the prepared baking sheet. Brush generously with the citrus-miso glaze. Let marinate while you prepare the rice and veggies.
Rinse the rice until water runs clear. In a medium saucepan, combine rice, 2 1/4 cups water, grated ginger, and 1/2 tsp salt. Bring to a boil, cover, reduce to low, and simmer for 15 minutes. Remove from heat and let steam, covered, for 10 minutes. Fluff with a fork.
Toss sugar snap peas, bell pepper, carrots, and scallion whites with sesame oil, salt, and pepper on a second baking sheet. Roast in the oven (above the salmon, if possible) for 12-15 minutes, until crisp-tender and caramelized at the edges.
While veggies roast, bake the salmon for 10-12 minutes, or until just opaque in the center and easily flaked with a fork. (For more color, broil for the last 1-2 minutes.)
To serve, spoon ginger rice into shallow bowls. Top with roasted veggies and glazed salmon. Sprinkle with toasted sesame seeds, scallion greens, and fresh cilantro or shiso if using. Serve immediately.