Servings: 4
Prep Time: 15 minutes
Cook Time: 20 minutes

Ingredients

For the Salmon

– 4 salmon fillets, approximately 6 oz each
– 1 tablespoon neutral cooking oil
– ¼ teaspoon salt
– ¼ teaspoon black pepper

For the Finger Lime Miso Glaze

– 2 tablespoons white miso paste
– 1½ tablespoons honey
– 1 tablespoon soy sauce
– 1 tablespoon rice vinegar
– 1 teaspoon freshly grated ginger
– 1 garlic clove, minced
– 1 tablespoon water
– 1 tablespoon finger lime juice
– 2 tablespoons finger lime pearls

For the Sesame Rice

– 1 cup uncooked jasmine rice
– 1½ cups water, or the amount specified on the rice package
– 1 teaspoon toasted sesame oil
– 1 teaspoon sesame seeds
– 2 tablespoons sliced scallions

For Garnish

– 1 tablespoon finger lime pearls
– 1 teaspoon sesame seeds
– 1 tablespoon sliced scallions

Instructions

1. Cook the rice. Rinse the rice under cold water until the water runs mostly clear. Place it in a saucepan with the water. Bring to a boil, cover, and reduce the heat to low. Cook according to the package directions, generally 12–15 minutes. Rest covered for 5 minutes.

2. Fluff the rice with a fork. Stir in the sesame oil, sesame seeds, and scallions. Keep covered.

3. Prepare the glaze. In a small bowl, whisk together the miso paste, honey, soy sauce, rice vinegar, ginger, garlic, water, and finger lime juice until smooth.

4. Prepare the salmon. Pat the salmon dry and season lightly with salt and black pepper.

5. Sear the salmon. Heat the cooking oil in a large oven-safe skillet over medium-high heat. Place the salmon skin-side down if the fillets have skin. Sear for 3–4 minutes.

6. Carefully turn the fillets and brush the tops generously with the miso glaze.

7. Bake the salmon. Transfer the skillet to an oven preheated to 400°F (200°C). Bake for 5–8 minutes, depending on thickness, until the thickest part reaches 145°F (63°C). If your skillet is not oven-safe, transfer the salmon to a lightly greased baking dish first.

8. Finish the glaze. During the final 1–2 minutes, brush the salmon with any remaining uncontaminated glaze. Do not use glaze that has contacted raw fish unless it is thoroughly cooked.

9. Add the finger lime pearls. Remove the salmon from the oven and rest for 2 minutes. Sprinkle 2 tablespoons of finger lime pearls over the fillets.

10. Serve. Divide the sesame rice among four plates. Place a salmon fillet on each portion and garnish with additional finger lime pearls, sesame seeds, and scallions.

Serving Suggestions

Serve with steamed bok choy, roasted broccoli, or sautéed snap peas. The savory-sweet miso glaze complements the fresh citrus flavor of the finger lime pearls.