Miso-Maple Salmon with Sesame-Roasted Cabbage & Garlic Rice

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Prepare the ingredients & make the glaze Place an oven rack in the center of the oven; preheat to 450°F. Wash and dry the fresh produce. Peel and roughly chop 2 cloves of garlic. Cut out and discard the core of the cabbage; medium dice the leaves. Halve the cucumber lengthwise, then thinly slice crosswise. In a bowl, whisk together the miso paste, maple syrup, and half the sesame oil.

Step 2

Make the garlic rice Carefully rinse the rice (sifting through for any impurities). Drain thoroughly. In a small pot, combine the rice, chopped garlic, a big pinch of salt, and 1 cup of water. Heat to boiling on high. Once boiling, reduce the heat to low. Cover and cook, without stirring, 13 to 15 minutes, or until the water has been absorbed and the rice is tender. Turn off the heat and fluff with a fork.

Step 3

Roast the fish & cabbage Meanwhile, line a sheet pan with foil. Place the diced cabbage on the foil. Drizzle with the remaining sesame oil and season with salt and pepper; toss to coat. Arrange in an even layer on one side of the sheet pan. Pat the fish dry with paper towels. Season with salt and pepper on both sides. Coat the other side of the foil with 2 teaspoons of olive oil. Place the seasoned fish on the oiled side, skin side down. Evenly top with the glaze. Roast 10 to 13 minutes, or until the cabbage is browned and tender when pierced with a fork and the fish is cooked through.* Remove from the oven.*The USDA recommends a minimum safe cooking temperature of 145°F for fish.

Step 4

Marinate the cucumber & serve your dish Meanwhile, in a bowl, combine the sliced cucumber and vinegar; season with salt and pepper. Set aside to marinate, stirring occasionally, at least 10 minutes. Taste, then season with salt and pepper if desired. Serve the roasted fish and cabbage with the garlic rice. Garnish with the marinated cucumber (including any liquid). Enjoy!