Photo: Caroline Attwood
Miso Glazed Salmon with Fried Brown Rice, Grilled Pineapple & Baby Bok Choy
18 ingredients
30 min + 45 min
4
openrecipes
A delicious broiled salmon fillet marinated in miso, honey and ginger and served over fried vegetable brown rice. Grilled pineapple and baby bok choy complete this easy, tasty dinner.
Estimated Nutrition (whole recipe, rough)
1097
Calories
49g
Protein
53g
Fat
103g
Carbs
What these numbers assume — 16 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Salmon | 100g cooked | 208 |
| Rice | 1 cup cooked (158g) white | 206 |
| Sesame | 1 tbsp (14g) | 120 |
| Edamame | 1/2 cup (78g) shelled | 120 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Egg | 1 large egg (50g) | 78 |
| Honey | 1 tbsp (21g) | 64 |
| Onion | 1 medium (110g) | 44 |
| Miso | 1 tbsp (18g) | 34 |
| Bell Pepper | 1 medium (119g) | 31 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Carrot | 1 medium (61g) | 25 |
| Soy Sauce | 1 tbsp (15ml) | 9 |
| Clove | 1 tsp ground (2g) | 7 |
| Garlic | 1 clove (3g) | 4 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 16 ounces, weight FOR THE SALMON:
- 2 Tablespoons Fresh Salmon, Divided Into 4 Equal Sized Fillets
- 1 Tablespoon Red Miso (or Double This Amount If Using White Miso)
- 2 Tablespoons Sesame Oil
- 2 Tablespoons Soy Sauce
- 1-½ Tablespoon Rice Wine Vinegar
- 1 clove Honey
- 1 Tablespoon Garlic, Minced
- 1 Tablespoon FOR THE RICE:
- 2 whole Olive Oil
- 1 whole Sesame Oil
- 1 cup Carrots, Peeled And Diced
- 3 whole Red Bell Pepper, Seeded And Diced
- 4 cups Shelled Edamame
- 3 stalks Egg Whites
- 2 Tablespoons Cooked And Cooled Brown Rice (leftovers Work Great!)
- 8 slices Green Onion, Diced
- 4 whole Soy Sauce
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By tastykitchen ·
Recipe sourced from
openrecipes