Miso-Glazed Salmon with Crispy Greens

By AislePrompt Editorial · ·

How this recipe was made — this recipe was drafted by AislePrompt's AI-assisted pipeline from technique templates and USDA-sourced nutrition data, and published by AislePrompt Editorial — see how AislePrompt recipes are drafted and published.

Pan-seared salmon with a savory-sweet miso glaze and a side of perfectly crisped baby kale, ready in 32 minutes. This Japanese-inspired seafood recipe (gluten-free), ready in about 32 minutes, pairs Salmon fillets, White miso paste, Rice vinegar for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 410 calories and feeds 2, so it slots cleanly into a weekly meal plan and pairs well with rice, quinoa, or a quick salad. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 10 min Cook: 22 min Serves 2 Japanese cuisine 410 cal/serving
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Ingredients

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Instructions

  1. Step 1: Whisk together 2 tbsp white miso paste, 1 tbsp rice vinegar, 1 tsp sesame oil, and 1 tsp soy sauce in a small bowl. Pat 8 oz salmon fillets dry with paper towels, then brush generously with the miso glaze on both sides.
  2. Step 2: Heat a non-stick skillet over medium-high heat. Place salmon skin-side down and cook for 6-7 minutes until skin is crispy and golden. Flip and cook for 3-4 minutes more until opaque and flaky.
  3. Step 3: While salmon cooks, bring 1/2 cup uncooked rice to a boil in 1 cup water, reduce heat to low, cover, and simmer for 18 minutes. Fluff with a fork.
  4. Step 4: In a separate pan, heat a drizzle of oil over medium heat. Add 2.5 oz baby kale and cook for 2 minutes until slightly wilted but still vibrant. Sprinkle with 1/2 tsp sesame seeds just before serving.

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