Maple-Miso Glazed Salmon with Sesame Broccoli and Rice

Make it

Instructions

1. 01

   Start the rice and heat the oven

   Position an oven rack in the center and heat the oven to 425°F (220°C). Line a large rimmed baking sheet with parchment and set it aside. Rinse 1 1/2 cups long-grain white rice in a fine-mesh sieve under cool water until the water runs mostly clear. Place the rice in a medium saucepan with 2 1/4 cups water and 1/2 tsp kosher salt. Bring it to a boil over medium-high heat, then cover, reduce the heat to low, and simmer for 15 minutes, or until the water is absorbed and the grains are tender. Remove the saucepan from the heat and let it stand, covered, for 5 minutes. | Why: Starting the rice first lets it finish resting while the salmon and broccoli roast.

2. 02

   Season and roast the broccoli

   Wash 1 1/2 lb broccoli under cool water, drain it well, and pat it thoroughly dry. Cut it into bite-size florets, trimming away the tough end of the stalk. Toss the florets on the lined baking sheet with 2 tbsp neutral oil, 1/2 tsp kosher salt, and 1/4 tsp black pepper. Spread them in one layer with the cut sides facing down where possible. Roast for 10 minutes; the edges should begin to brown while the stems remain firm. | Why: Dry broccoli browns instead of steaming, and giving it a head start keeps it tender when the salmon is done.

3. 03

   Whisk the maple-miso glaze

   While the broccoli roasts, peel and finely grate 1 tsp fresh ginger and peel and finely mince 1 garlic clove. In a small bowl, whisk together 3 tbsp white miso, 2 tbsp pure maple syrup, 1 tbsp low-sodium soy sauce, 1 tbsp fresh lime juice, 1 tsp toasted sesame oil, the grated ginger, and the minced garlic until smooth. The glaze should be thick but brushable; if it seems stiff, whisk in 1 teaspoon water from the measured cooking water. | Why: Mixing the glaze before the salmon comes out of the oven prevents overcooking while the sweet, salty, and aromatic flavors meld.

4. 04

   Glaze and roast the salmon

   Pat 1 1/2 lb skinless salmon fillet dry with paper towels and cut it into four equal portions. When the broccoli has roasted for 10 minutes, push it toward the sides of the baking sheet and place the salmon in the center, skinned side down. Brush the tops generously with the prepared glaze, reserving about 2 tablespoons for serving. Return the sheet to the oven and roast for 10 to 12 minutes, depending on thickness. The salmon is ready when it flakes easily at the center and reaches 145°F (63°C) on an instant-read thermometer; the surface should look lacquered and opaque. | Why: Roasting the fish beside partially browned broccoli finishes both components together while the glaze caramelizes without burning.

5. 05

   Finish and garnish

   Thinly slice 2 scallions and measure 1 tbsp toasted sesame seeds. Transfer the roasted salmon and broccoli to a clean platter or individual plates. Spoon the reserved glaze over the salmon, then scatter the sliced scallions and sesame seeds over the fish and broccoli. Fluff the rested rice with a fork; it should be loose and steaming rather than wet. | Why: Fresh scallions, sesame seeds, and the reserved glaze add contrast after roasting, while fluffing keeps the rice light.

6. 06

   Serve

   Let the salmon rest for 2 minutes, then serve one portion with the crisp-edged broccoli and a scoop of rice. Serve immediately while the fish is warm and moist. | Why: A brief rest lets the salmon’s juices settle so each portion stays succulent when plated.