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Maple Miso Butter Salmon
with green beans and rice
Prep & Cook Time: 20-30 min.
Spice Level: Not Spicy
Cook Within: 3 days
Contains: Fish (Salmon), Milk, Soy
Chef
Rachel Post
Throw out your to-go menus! If you're looking for something comforting and convenient, look no further than here! Fill up on sweet and savory salmon on a bed of fluffy rice.
In Your Box (serves 2)
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12 oz. Salmon Fillets
- 8½ oz. Cooked Jasmine Rice
- 6 oz. Trimmed Green Beans
- 1 fl. oz. Pure Maple Syrup
- 2 Green Onions
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⅗ oz. Butter
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2 tsp. Miso Sauce Concentrate
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⅓ fl. oz. Tamari Soy Sauce (GF)
Due to our just-in-time sourcing model, we may have to send you a substitute ingredient. Not to worry! We make sure every ingredient sent to you meets our high quality standards. We’ll keep you informed should a switch occur, so please check the ingredient labels in your meal bag.
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Nutrition (per serving)
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Calories750
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Carbohydrates64g
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Net Carbs62g
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Fat36g
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Protein41g
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Sodium1280mg
Recipe Steps
You Will Need
- Olive Oil
- Salt
- Pepper
- 1 Medium Non-Stick Pan
- 1 Mixing Bowl
- 1 Large Non-Stick Pan
Before You Cook
Cooking Guidelines
To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures:
- Steak and Pork 145° F (rest cooked meat, 3 minutes) |
- Seafood 145° F |
- Chicken 165° F |
- Ground Beef 160° F |
- Ground Turkey 165° F |
- Ground Pork 160° F
Customize It Instructions
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If using chicken breasts, pat dry and season both sides with 1/4 tsp. salt and 1/4 tsp. pepper. Follow same instructions as salmon in Step 3, cooking until chicken reaches minimum internal temperature, 5-7 minutes per side, and adding syrup in last 1-2 minutes.
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If using mahi-mahi, pat dry and halve. Season both sides with 1/4 tsp. salt and 1/4 tsp. pepper. Follow same instructions as salmon Step 3, cooking until mahi-mahi reaches minimum internal temperature, 3-4 minutes per side, and adding syrup in last 1-2 minutes.
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1 Prepare the Ingredients
Trim green beans, if necessary, and halve.
Trim and thinly slice green onions, keeping white and green portions separate.Carefully massage rice in bag to break up any clumps. Tear a small slit in an upper corner of bag to vent. Place upright in microwave and heat, 45 seconds.Pat salmon dry and season flesh side with 1/4 tsp. salt and 1/4 tsp. pepper. -
2 Cook the Vegetables and Rice
Place a large non-stick pan over medium-high heat and add 1 tsp. olive oil. Add green beans to hot pan and stir occasionally, 1 minute.
Add 1/4 cup water, 1/4 tsp. salt, and a pinch of pepper. Cover and cook until tender, 6-8 minutes.If green beans need more time, add 2 Tbsp. water, cover, and stir occasionally, 1 minute.Uncover and add white portions of green onions, rice, and soy sauce. Stir until combined and rice is heated through, 3-4 minutes.Remove from burner.While vegetables and rice cook, continue recipe. -
3 Cook the Salmon
Place a medium non-stick pan over medium heat and add 1 tsp. olive oil. Add salmon, skin side up, to hot pan and sear until golden brown on one side, 4-6 minutes.
Flip salmon and cook until browned, 3-4 minutes.Add half the maple syrup (reserve remaining for butter) and cook, spooning syrup over flesh side of salmon until syrup begins to caramelize and salmon reaches a minimum internal temperature of 145 degrees, 1-2 minutes. Remove from burner.While salmon cooks, continue recipe. -
4 Make Maple Miso Butter and Finish Dish
In a mixing bowl, combine remaining maple syrup and miso until smooth. Add softened butter and stir to combine.
Plate dish as pictured on front of card, topping rice and vegetables with salmon. Garnish salmon with maple miso butter and green portions of green onions. Bon appétit!
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