Miso Salmon

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  24 oz Salmon
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  1 tbsp Honey
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  1 tbsp Miso Paste, White
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  1 tbsp Vinegar, Rice
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  1 tbsp Soy Sauce, Low Sodium
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  1 tbsp Ginger, Fresh Root
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  0.3 tsp Red pepper flakes
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  Green Onion (Scallion)
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  Sesame seeds
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  Rice, Brown, Long-Grain

Instructions

1. 1Cook the brown rice according to package directions. Once cooked, divide evenly into 4 airtight containers and set aside to cool.
2. 2Pat the salmon fillets dry with paper towels. In a small bowl, whisk together the honey, miso paste, rice vinegar, low sodium soy sauce, minced fresh ginger, and red pepper flakes until smooth.
3. 3Heat a large skillet over medium-high heat. Once hot, place the salmon skin-side up in the skillet and cook for 4–5 minutes until the flesh is opaque on the bottom. Flip the salmon skin-side down.
4. 4Brush half of the miso glaze evenly over the salmon. Cook for 3–4 minutes over medium-high heat, then brush with the remaining glaze. Continue cooking for 2–3 minutes more until the internal temperature reaches 145°F and the fish flakes easily with a fork.
5. 5Remove the salmon from heat and let rest for 5 minutes.
6. 6Divide the rested salmon evenly among the 4 containers with the cooked rice while still warm. Top each portion with sesame seeds and chopped green onions.
7. 7Allow the containers to cool to room temperature, then seal and refrigerate until ready to serve. Reheat gently in a 300°F oven for 8–10 minutes before eating.