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Overhead view of baked miso salmon on jasmine rice with bright green edamame and sliced scallions on a gray plate

Baked Miso Salmon with Edamame: 50 g Protein, 45 Minutes

Baked miso-glazed salmon fillets served over jasmine rice with sesame-dressed edamame. About 50 g protein per serving from salmon and edamame.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Main Course
Cuisine: Japanese
Calories: 202
Ingredients Method Notes

Ingredients
  

Miso glaze and salmon
  • 4 skin-on salmon fillets fillets (170 g each, 680 g total); about 2.5 cm thick, patted dry
  • 3 tbsp white miso (54 g)
  • 1 tbsp mirin
  • 1 tbsp soy sauce
  • 1 tbsp maple syrup
  • 1 tsp toasted sesame oil
  • 1 tsp fresh ginger finely grated
Rice
  • 185 g jasmine rice (1 cup); rinsed until the water runs mostly clear
  • 360 ml water (1 1/2 cups)
  • 1/4 tsp kosher salt
Edamame and topping
  • 400 g frozen shelled edamame no need to thaw
  • 1/2 tsp kosher salt for the boiling water
  • 1 tbsp rice vinegar
  • 1 tsp toasted sesame oil
  • 3 scallions thinly sliced
  • 1 tbsp toasted sesame seeds

Method
 

  1. Line a 33 x 46 cm / 13 x 18 inch rimmed sheet pan with parchment. Stir the miso, mirin, soy sauce, maple syrup, 1 tsp sesame oil and ginger in a small bowl until smooth. Pat the salmon dry, set it skin-side down on the pan and spread the glaze over the flesh. Refrigerate for 15 minutes and heat the oven to 220 C / 425 F with a rack in the middle during that time.
  2. Rinse the rice in cold water through about 3 changes until it runs mostly clear, then drain. Combine it with the 360 ml water and 1/4 tsp salt in a 3-quart / 2.8 L saucepan. Slice the scallions.
  3. Bring the rice to a boil over high heat, cover, and turn the heat to low. Cook for 15 minutes without lifting the lid, then take it off the heat and leave it covered for 5 minutes.
  4. About 5 minutes after the rice goes on, wipe most of the marinade off each fillet with your fingers so only a thin film remains. Bake on the middle rack for 12 to 14 minutes, until the thickest part reads 145 F / 63 C and the flesh is opaque and flakes with a fork.
  5. When the salmon goes into the oven, bring 1 liter / 4 cups water and 1/2 tsp salt to a boil in a 2-quart / 1.9 L saucepan. Add the edamame and cook for 4 minutes, then drain and toss with the rice vinegar and 1 tsp sesame oil.
  6. Rest the salmon for 2 minutes and fluff the rice with a fork. Divide the rice among 4 plates, about 140 g each, and top with the edamame and a salmon fillet. Scatter the scallions and sesame seeds over the top and serve.

Notes

  • Pat the salmon dry, then spread a thin layer of glaze, not a thick coat.
  • Start the rice first, since it needs 20 minutes and the salmon needs 12 to 14.
  • Pull the salmon at 145 F / 63 C and rest it 2 minutes before plating.
  • Use frozen shelled edamame straight from the bag, no thawing needed.