Ready In:

about 45 minutes

Good For:


Baked Salmon with Miso Sriracha Cabbage
and Soy Lime Rice

  • 4 filets wild caught salmon

  • ½ large cabbage, shredded

  • 1 c rice cooked to package instructions

  • ¼ cup frozen peas

  • 1 c baby spinach

  • 2 tbsp miso paste

  • 1 tsp (or more!) sriracha (to your taste)

  • 4 tbsp soy sauce

  • Juice of 1 lime

  • 1 lemon, sliced into thin wheeles

  • 4 pats butter plus more for sauté

  • Sprinkle of salt, pepper, and coriander

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Step by Step Instructions

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Step 1

Heat oven to 350

Place salmon filets on a baking sheet lined with a piece of tin foil large enough to wrap and cover the 4 filets. Sprinkle the filets with salt, pepper, and a little coriander then top with a pat of butter and a couple of lemon wheels, then close the foil around the filets and pop them into the oven for about 20 minutes.

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Step 2

Put the rice on to boil as per package instructions. Melt a bit of butter in a heavy skillet over medium high heat. Add the cabbage and sauté until it begins to soften – about 5 minutes, then add the miso paste and sriracha and continue sautéing over medium heat until the cabbage is cooked through, stirring often so that the miso is well distributed. When the cabbage is cooked through lower the heat, cover, and keep warm.

When the rice is done add the frozen peas, a bit of butter, the lime juice, and the soy sauce. Mix well, cover and set aside to keep warm.

Step 3

When the salmon is done turn off the oven but keep it there to stay warm while you finish the cabbage. Add the baby spinach to the cabbage and mix well. Replace the lid and set aside while you plate the rice (you don’t need to cook the spinach – it will wilt nicely while you plate the rice).

Serve the rice over 4 plates then add a side of cabbage and salmon filet to each plate. Now sit down and enjoy all the lovely flavors mingling throughout this delightful meal!

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