Japanese Yuzu Miso-Glazed Trout

🥘 Ingredients

• black pepper
  1 tsp
• japanese yuzu miso glaze
  2 tbsp
• jasmine rice
  1 c
• mini cucumber
  1 unit
• salt
  1 tsp
• scallions
  2 unit
• sesame dressing
  2 tbsp
• shredded carrots
  ½ cup
• steelhead trout
  2 filets
• sugar
  1 tsp
• white wine vinegar
  2 tbsp

🍳 Cookware

• baking sheet
• small pot
• medium bowl

1. 

   1

   steelhead trout jasmine rice shredded carrots mini cucumber scallions sesame dressing white wine vinegar japanese yuzu miso glaze sugar salt black pepper

   steelhead trout: 2 filets, jasmine rice: 1 c, shredded carrots: ½ cup, mini cucumber: 1 unit, scallions: 2 unit, sesame dressing: 2 tbsp, white wine vinegar: 2 tbsp, japanese yuzu miso glaze: 2 tbsp, sugar: 1 tsp, salt: 1 tsp, black pepper: 1 tsp
2. 

   2

   Adjust rack to top position and preheat oven to 425 degrees F ⏱️ 10 minutes .
3. 

   3

   Wash and dry all produce. Trim and quarter mini cucumber lengthwise; slice crosswise into ½-inch-thick quarter-moons. Trim and thinly slice scallions, separating whites from greens.
4. 

   4

   Pat steelhead trout dry with paper towels; season all over with salt and black pepper. Place on a baking sheet .
5. 5

   In a small pot , combine jasmine rice and 1½ cups water. Bring to a boil, then reduce heat to low, cover, and cook ⏱️ 15 minutes . Fluff rice with a fork.
6. 6

   In a medium bowl , combine shredded carrots, cucumber, scallion whites, sesame dressing, and white wine vinegar. Toss until evenly coated and set aside.
7. 7

   In a small bowl, whisk together japanese yuzu miso glaze and sugar. Brush generously over the seasoned trout. Roast until flaky and cooked through ⏱️ 12 minutes .
8. 8

   Divide rice and carrot-cucumber salad between plates. Top with glazed trout and scallion greens. Serve immediately.