Salmon · Japanese · 30 min
Roasted Miso Butter Salmon with Rice & Cucumber-Apple Salad
- 30 min
- 2–6 servings
- 631 kcal / serving
A lightly glazed salmon pairs with nutty jasmine rice and a crisp cucumber-apple salad for a weeknight-friendly dinner. The miso butter adds depth, while the fresh salad keeps things bright and quick to pull together.
Free on iPhone · servings scaled, grocery list written for you.
Ingredients
- ½ small pkgchives
- ½English cucumber
- 1Gala apple
- ½ cupjasmine rice
- 10 mlmiso paste, red
- 30 mlranch dressing
- ¾ lbsalmon fillet
- Gala apples
- English cucumbers
From the pantry: black pepper, butter, unsalted, salt
Cookware
baking sheet pan · chef's knife · colander · cutting board · measuring cups · measuring spoons · mixing bowls · oven mitts · small saucepan · stirring spoon · tongs
Kitchen help: cups to grams · tablespoons to cups · oven temperatures · butter conversions · what each cooking tool is for · ingredient substitutes
More recipes with: salmon
Shopping list by aisle
Produce
- ½ small pkgchives
- ½English cucumber
- 1Gala apple
- Gala apples
- English cucumbers
Meat & seafood
- ¾ lbsalmon fillet
Pantry & dry goods
- ½ cupjasmine rice
Sauces, oils & condiments
- 10 mlmiso paste, red
- 30 mlranch dressing
4 aisles for this recipe. Plan a week in MealPot and it merges every dinner into one list in this order, scaled to your household.
Ingredients for 2, 4 and 6 servings
| Ingredient | 2 servings | 4 servings | 6 servings |
|---|---|---|---|
| chives | ½ small pkg | 1 small pkg | 1 small pkg |
| English cucumber | ½ | 1 | 1 ½ |
| Gala apple | 1 | ||
| jasmine rice | ½ cup | 1 cup | 1 ½ cups |
| miso paste, red | 10 ml | 20 ml | 30 ml |
| ranch dressing | 30 ml | ¼ cup | 90 ml |
| salmon fillet | ¾ lb | 1 ½ lb | 2 ¼ lb |
| Gala apples | 2 | 3 |
Quantities in US units. Any other household size: MealPot scales the recipe and the grocery list for you.
Directions
- Preheat the oven to 425°F.
- Mash the miso paste with a pinch of salt and pepper, then blend in the softened butter until smooth.
- Rinse the rice in cold water using a colander, drain, and transfer to a small saucepan. Add water and bring to a boil, then cover and reduce heat to low to simmer for 15–18 minutes. Let it rest covered off the heat for 5 minutes.
- Pat the salmon dry and lay it on a baking sheet, skin side down. Spread about two‑thirds of the miso butter over the top of the salmon and reserve the rest.
- Roast in the oven until the salmon is cooked through and lightly golden, about 10–12 minutes.
- While the salmon roasts, wash and dry the chives, cucumber, and apples. Chop the chives and mix with the ranch dressing and a pinch of salt, then toss in the cucumber slices.
- Quarter the apples, remove cores, and small-dice them. Add the apples to the salad and toss to combine.
- When the rice is done, stir in the remaining miso butter until melted and incorporated.
- To serve, divide the salmon, rice, and cucumber–apple salad among plates and enjoy.
Two tips
- Prep the rice earlier in the day and keep it covered off heat until ready to serve.
- If you don’t have ranch dressing, whisk a simple vinaigrette from oil, a splash of vinegar, and a pinch of salt to toss with the salad.
Nutrition per serving
- Calories
- 631 kcal
- Protein
- 42 g
- Carbs
- 55 g
- Fat
- 26 g
- Fiber
- 4 g
- Sodium
- 409 mg
Estimates from the recipe's published nutrition data; they change with the version you pick above.
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Ingredient quantities, timing and nutrition follow the original Mealime recipe ↗ (captured 2026-09-12). The photo is MealPot's AI-rendered illustration of the finished dish; the description, directions, aisle list and serving table are MealPot's.