Miso Salmon with Green Beans and Rice
Ingredients
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1 cup basmati rice
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1¼ cups water
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½ teaspoon salt
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2 tablespoons white miso
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2 tablespoons mirin
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1 tablespoon tamari
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2 teaspoons grated ginger
Tools
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medium bowl
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measuring cups
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measuring spoons
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large bowl
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spatula
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June Pan
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liquid measuring cup
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spoon
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foil
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June Food Thermometer
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June Roasting Rack
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cooling rack
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June Oven
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Preferences
Prepare the rice
To the June Pan, add the rice, water and salt. Stir gently to combine, then spread the rice out in an even layer across the June Pan.
1 cup basmati rice
1¼ cups water
½ teaspoon salt
June Pan
measuring cups
liquid measuring cup
measuring spoons
spatula
Cover with foil
Cover the June Pan tightly with foil.
foil
Bake the rice
Transfer the June Pan to the middle shelf of the June Oven. Cook 30 minutes, until the rice is tender and the water is absorbed. If the rice has not absorbed all the water, follow on-screen instructions to continue cooking. June will notify you when the rice is ready.
June Oven
Make the miso glaze
In large bowl, mix the miso, mirin, tamari or soy and ginger together to form the miso glaze.
2 tablespoons white miso
2 tablespoons mirin
1 tablespoon tamari
2 teaspoons grated ginger
large bowl
spoon
Marinate the salmon
Add the salmon to the bowl and rub the glaze on the fish until all pieces are fully covered. Refrigerate until ready to use, at least 10 minutes up to 24 hours.
4 salmon fillets
Prepare the vegetables
Add the trimmed green beans to a medium bowl. Add the oil, salt and red pepper flakes and toss to combine.
6 ounces French-style green beans
2 teaspoons toasted sesame oil
½ teaspoon salt
¼ teaspoon red pepper flakes
medium bowl
Add the salmon
Remove the rice from the June Oven and set on a cooling rack. Working slowly to avoid steam burns, carefully remove and discard the foil. Set the June Roasting Rack in the June Pan, covering the rice. Remove the salmon from the marinade and wipe off any excess. Place the salmon fillets skinned-side down along each side of the June Roasting Rack to form an open rectangle in the middle.
cooling rack
June Roasting Rack
Add the vegetables
Place the vegetables in the center and corners of the June Roasting Rack, covering the rice but not the fish.
Insert the June Food Thermometer
Horizontally insert the June Food Thermometer into the center of thickest part of one fillet. Select cooking preferences using the button below. Recommended settings are prepopulated.
June Food Thermometer
Roast the salmon and vegetables
Place the June Pan on the middle shelf of the June Oven and plug the June Food Thermometer into the jack. Roast the salmon until it’s cooked to your preference, 12-16 minutes. June will notify you when the food is ready. If desired, follow on-screen instructions to continue cooking.
Rest and serve
Remove the June Pan from the June Oven and transfer the food to plates. Allow to rest 3 minutes, then garnish with chopped green onions and sesame seeds, if using. Serve hot.
¼ cup chopped green onion
1 tablespoon toasted sesame seeds
