Grinned Miso-Glazed Salmon with Sesame Snap Peas & Ginger Rice
This gluten-free stovetop recipe features tender miso-glazed salmon fillets, crisp sesame snap peas, and fragrant ginger rice for a balanced, flavorful meal that comes together in under 30 minutes.
- 4 pieces (5 oz each) salmon fillets, skinless
- 3 tbsp white miso paste (gluten-free)
- 1 tbsp honey
- 2 tbsp gluten-free tamari
- 2 tsp fresh ginger, grated
- 1 clove garlic, minced
- 2 cups snap peas, trimmed
- 2 tsp toasted sesame oil
- 1.5 cups white jasmine rice
- 3 cups water
- 2 tbsp green onions, thinly sliced
- 1 tbsp toasted sesame seeds
- 0.5 tsp salt
- 0.25 tsp black pepper
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Instructions
Rinse rice under cold water until water runs clear. Combine rice, 3 cups water, and a pinch of salt in a saucepan. Bring to a boil, then reduce heat to low, cover, and simmer for 15 minutes.
⏱️ 15 minutesWhile rice cooks, whisk together miso paste, honey, tamari, 1 teaspoon ginger, and garlic in a small bowl to make the glaze.
⏱️ 2 minutesPat salmon fillets dry and season with pepper. Heat a large nonstick skillet over medium-high. Brush fillets with the miso glaze and place, glaze side down, in the hot skillet. Cook for 3-4 minutes per side, brushing with more glaze as you flip, until salmon is cooked through.
⏱️ 7 minutes 🌡️ Medium-high heatMeanwhile, heat sesame oil in a second skillet over medium-high. Add snap peas and sauté with remaining ginger for 3-4 minutes until bright and crisp-tender. Season with a pinch of salt.
⏱️ 4 minutes 🌡️ Medium-high heatFluff rice with a fork and stir in green onions. Serve salmon over ginger rice with sesame snap peas on the side. Garnish with toasted sesame seeds.
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Nutrition Information
Per serving. Values are approximate and may vary.
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