Miso Salmon with Edamame and Rice

This miso-glazed salmon is better than what you'd find at your favorite restaurant, offering a sweet, savory, and rich flavor profile. The salmon is beautifully caramelized on the outside and remains flaky and moist inside. This dish is sure to impress with its delectable taste and appearance!

Servings 4

Ingredients:

• 2 pounds of salmon, sliced into four filets

• Salt and pepper to taste

• 1/4 cup miso paste

• 2 tablespoons soy sauce

• 1 tablespoon Splenda Brown Sugar Blend

• 1 tablespoon rice vinegar

• 1 teaspoon sesame oil

• Chopped green onions and sesame seeds for garnish

Instructions:

1. Prepare the Salmon: Season the salmon filets with salt and pepper.

2. Make the Glaze: In a small bowl, combine the miso paste, soy sauce, Splenda Brown Sugar Blend, rice vinegar, and sesame oil. Whisk together until the mixture is smooth. Reserve one tablespoon of the marinade for later use.

3. Marinate: Place the salmon in a medium-sized bowl and pour the remaining sauce over it. Allow it to marinate in the refrigerator for 1 to 3 hours.

4. Preheat and Bake: Preheat your oven to 375°F (190°C). Transfer the salmon to a large skillet and discard the marinade. Bake for 12 to 15 minutes, or until the fish is almost fully cooked and appears opaque.

5. Broil: Brush the salmon with the reserved tablespoon of glaze. Broil on high for 1 to 2 minutes, or until the internal temperature of the salmon reaches 125-130°F (52-54°C).

6. Garnish and Serve: Garnish the salmon with chopped green onions and sesame seeds, if desired.

Enjoy your healthier version of miso-glazed salmon, perfect for a delightful dinner that combines both nutrition and gourmet flavors!

Edamame

1. Prepare the Edamame:

• If using frozen edamame, place them in a pot of boiling water.

• Boil for 5 to 7 minutes until the edamame are heated through and tender.

• Drain the edamame and sprinkle with a pinch of salt, if desired.

Jasmine Rice

1. Rinse the Rice:

• Measure 1 cup of jasmine rice and rinse it under cold running water until the water runs clear.

2. Cook the Rice:

• In a pot, bring 1 ¾ cups of water to a boil.

• Add the rinsed rice and a pinch of salt.

• Reduce the heat to low, cover, and simmer for 18-20 minutes, or until the water is absorbed and the rice is tender.

• Remove from heat and let it sit, covered, for 5 minutes. Fluff with a fork before serving.

Salmon Nutrition Facts (Amount Per Serving):

• Calories: 375

• Total Fat: 18 g

• Saturated Fat: 3 g

• Trans Fat: 0 g

• Cholesterol: 85 mg

• Sodium: 800 mg

• Total Carbohydrates: 10 g

• Dietary Fiber: 1 g

• Sugars: 3 g

• Includes 3g Added Sugars

• Protein: 38 g

Edamame (per serving, assuming 1 cup per serving)

• Calories: 190

• Total Fat: 8 g

• Saturated Fat: 1 g

• Trans Fat: 0 g

• Cholesterol: 0 mg

• Sodium: 10 mg

• Total Carbohydrates: 14 g

• Dietary Fiber: 8 g

• Sugars: 3 g

• Protein: 17 g

• Vitamin C: 10% DV

• Calcium: 8% DV

• Iron: 20% DV

Jasmine Rice (per serving, 1 cup cooked)

• Calories: 205

• Total Fat: 0.4 g

• Saturated Fat: 0.1 g

• Trans Fat: 0 g

• Cholesterol: 0 mg

• Sodium: 2 mg

• Total Carbohydrates: 45 g

• Dietary Fiber: 0.6 g

• Sugars: 0 g

• Protein: 4.2 g

• Calcium: 2% DV

• Iron: 15% DV