Salmon fillet: 85g (3 oz), Brown rice (uncooked): 40g (1/4 cup), Bok choy: 100g (2 cups, chopped), Mushrooms: 30g (1/2 cup, sliced), Carrot: 30g (1 small, julienned), Garlic: 3g (1 clove, minced), Ginger: 5g (1 tsp, grated), Miso paste: 10g (2 tsp), Honey: 5g (1 tsp), Soy sauce (low-sodium): 5ml (1 tsp), Rice vinegar: 5ml (1 tsp), Sesame oil: 5ml (1 tsp), Water: 120ml (1/2 cup), Green onions: 10g (2 tbsp, chopped), Sesame seeds: 3g (1 tsp)
1. In a small bowl, whisk together 10g miso paste, 5g honey, 5ml soy sauce, and 5ml rice vinegar to make the glaze. Set aside. 2. Heat 5ml sesame oil in a large skillet over medium heat. 3. Add 3g minced garlic and 5g grated ginger. Cook for 30 seconds. 4. Add 40g uncooked brown rice and stir to coat with oil. 5. Add 120ml water and bring to a simmer. Cover and cook for 20 minutes. 6. Add 30g julienned carrot and 30g sliced shiitake mushrooms on top of the rice. Do not stir. Cover and cook for another 5 minutes. 7. Place 85g salmon fillet on top of the vegetables, skin-side down if it has skin. Brush with half of the miso glaze. 8. Add 100g chopped bok choy around the salmon. Cover and cook for 5-7 minutes until salmon is cooked through and flakes easily. 9. Brush salmon with remaining glaze. 10. Serve garnished with 10g chopped green onions and 3g sesame seeds.
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