Miso Apricot Salmon

🥘 Ingredients

• apricot jam
  2 tbsp
• butter
  2 tbsp
• carrots
  10 oz
• cooking oil
  1 tbsp
• garlic
  2 cloves
• ginger
  2 in
• jasmine rice
  ½ cup
• lime
  1 piece
• miso sauce concentrate
  1 oz
• salmon
  8 oz
• scallions
  2 pieces

🍳 Cookware

• baking sheet
• small pot
• large pan

1. 

   1

   Preheat oven to 425°F. Wash and dry all produce. Trim, peel, and cut carrots on a diagonal into ½-inch-thick pieces. Peel and mince garlic . Peel and mince ginger until you have 1 TBSP. Trim and thinly slice scallions , separating whites from greens. Zest and quarter lime .

   carrots: 10 oz, garlic: 2 cloves, ginger: 2 in, scallions: 2 pieces, lime: 1 piece
2. 

   2

   Toss carrots on a baking sheet with a drizzle of cooking oil , salt, and pepper. Roast on top rack until browned and tender, ⏱️ 25 minutes . Meanwhile, melt 1 TBSP butter in a small pot over medium-high heat. Add garlic and half the minced ginger; cook, stirring, until fragrant, ⏱️ 30 seconds . Add jasmine rice , ¾ cup water, and a big pinch of salt. Bring to a boil, then cover and reduce to a low simmer. Cook until rice is tender, ⏱️ 15 minutes . Keep covered off heat until ready to serve.

   cooking oil: 1 tbsp, butter: 2 tbsp, jasmine rice: ½ cup
3. 

   3

   While rice cooks, pat salmon dry with paper towels and season all over with salt and pepper. Heat a drizzle of cooking oil in a large pan over medium-high heat. Add salmon skin sides down and cook until browned and crispy, ⏱️ 5 minutes . Flip and cook until salmon is cooked through, ⏱️ 2 minutes more. Turn off heat; remove from pan and set aside. Wipe out pan.

   salmon: 8 oz
4. 

   4

   Heat another drizzle of cooking oil in same pan over medium heat. Add scallion whites and remaining minced ginger; cook, stirring, until fragrant and softened, ⏱️ 1 minutes .
5. 

   5

   Add miso sauce concentrate , half the apricot jam , ¼ cup water, and a squeeze of lime juice to pan with aromatics. Cook, stirring, until combined and thickened, ⏱️ 2 minutes . Remove from heat and stir in 1 TBSP butter until melted. Taste and add more lime juice if desired.

   miso sauce concentrate: 1 oz, apricot jam: 2 tbsp
6. 

   6

   Fluff rice with a fork and season with salt. Toss carrots with lime zest. Divide rice, carrots, and salmon between plates. Drizzle salmon with sauce and sprinkle everything with scallion greens. Serve with any remaining lime wedges on the side.