Miso Apricot Salmon

🥘 Ingredients

• apricot jam (divided)
  1 unit
• butter (divided)
  3 tbsp
• carrots
  24 oz
• cooking oil (divided)
  1 tbsp
• garlic
  2 clove
• ginger
  2 thumb
• jasmine rice
  1 c
• lime
  1 unit
• miso sauce concentrate
  2 unit
• pepper
• salmon
  20 oz
• salt
• scallions
  2 unit
• water
  ¾ cup, ¼ cup

🍳 Cookware

• baking sheet
• small pot
• large pan

1. 

   1

   Adjust rack to top position and preheat oven to 425 degrees. 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 (2 TBSP for 4 servings). Trim and thinly slice scallions , separating whites from greens. Zest and quarter lime .

   carrots: 24 oz, garlic: 2 clove, ginger: 2 thumb, scallions: 2 unit, lime: 1 unit
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, ⏱️ 20 minutes to ⏱️ 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 , water (1½ cups for 4 servings), 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 to ⏱️ 18 minutes . Keep covered off heat until ready to serve.

   cooking oil: 1 tbsp (divided), salt, pepper, butter: 3 tbsp (divided), jasmine rice: 1 c, water: ¾ cup
3. 

   3

   While rice cooks, pat salmon dry with paper towels and season all over with salt and pepper. Heat a drizzle of oil in a large pan (preferably nonstick) over medium-high heat. Add salmon skin side down and cook until browned and crispy, ⏱️ 5 minutes to ⏱️ 7 minutes . Flip and cook until salmon is cooked through, ⏱️ 1 minute to ⏱️ 2 minutes . Turn off heat; remove from pan and set aside. Wipe out pan.

   salmon: 20 oz
4. 

   4

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

   5

   Add miso sauce concentrate , half the apricot jam , water (1/3 cup for 4 servings), and a squeeze of lime juice to pan with aromatics. Cook, stirring, until combined and thickened, ⏱️ 2 minutes to ⏱️ 3 minutes . Remove from heat and stir in 1 TBSP butter (2 TBSP for 4) until melted. Taste and add more lime juice if desired.

   miso sauce concentrate: 2 unit, apricot jam: 1 unit (divided), water: ¼ cup
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.