OttoChef AI Logo
OttoChef AI
Sign InGet Started
Miso Glazed Salmon with Sesame Cucumber Salad

Miso Glazed Salmon with Sesame Cucumber Salad

Dinner
Prep Time
20min
Cook Time
25min
Servings
4
Calories
420
Chef's Note

For the best flavor, marinate the salmon in the miso glaze for 30 minutes before baking if you have time. The cucumber salad can be made ahead and refrigerated for up to 4 hours, though it's best to add the sesame seeds just before serving to maintain their crunch. If you can't find mirin, substitute with 1 tablespoon rice wine plus 1 teaspoon sugar.

Tags
Japanese
salmon
seafood
gluten-free
healthy
weeknight
miso
cucumber
Asian-inspired
high-protein
Ingredients

  • 4 6-oz fillets salmon fillets

  • 3 tablespoons white miso paste

  • 2 tablespoons mirin

  • 1 tablespoon rice vinegar

  • 2 tablespoons soy sauce

  • 1 tablespoon honey

  • 2 teaspoons sesame oil

  • 1 large English cucumber

  • 2 tablespoons rice vinegar

  • 1 tablespoon sesame oil

  • 1 tablespoon sesame seeds

  • 3 stalks green onions

  • 1/2 teaspoon salt

  • 1/4 teaspoon black pepper

  • 1/4 teaspoon red pepper flakes

  • 2 cups cooked short-grain rice

Instructions
  • 1

    Preheat oven to 400°F (200°C) and line a baking sheet with parchment paper.

  • 2

    In a small bowl, whisk together 3 tablespoons white miso paste, 2 tablespoons mirin, 1 tablespoon rice vinegar, 1 tablespoon soy sauce, 1 tablespoon honey, and 1 teaspoon sesame oil until smooth.

  • 3

    Pat the 4 salmon fillets dry with paper towels and place them skin-side down on the prepared baking sheet. Season with a pinch of salt and pepper.

  • 4

    Brush the salmon fillets generously with the miso glaze, reserving about 2 tablespoons for serving.

  • 5

    Bake the salmon for 12-15 minutes, or until the fish flakes easily with a fork but is still moist in the center.

  • 6

    While the salmon bakes, prepare the cucumber salad. Slice 1 large English cucumber thinly using a mandoline or sharp knife.

  • 7

    In a medium bowl, whisk together 2 tablespoons rice vinegar, 1 tablespoon sesame oil, 1 tablespoon soy sauce, and 1/4 teaspoon red pepper flakes.

  • 8

    Add the sliced cucumber to the dressing and toss to coat. Let it marinate for at least 10 minutes.

  • 9

    Thinly slice 3 green onions and toast 1 tablespoon sesame seeds in a dry pan over medium heat for 2-3 minutes until golden and fragrant.

  • 10

    Add the sliced green onions and toasted sesame seeds to the cucumber salad, tossing to combine.

  • 11

    When the salmon is done, remove from the oven and brush with the remaining miso glaze.

  • 12

    Serve the miso glazed salmon with the sesame cucumber salad and a side of cooked short-grain rice.

Nutrition Information (per serving)
420
Calories
32g
Protein
28g
Carbs
18g
Fat
Reviews (0)
No reviews yet

Be the first to review this recipe!