This Miso Salmon with Rice & Edamame is an easy high protein and fiber meal to prepare. Salmon is cooked in the oven coated in a simple miso sauce. Rice, carrots, and edamame are cooked in a rice cooker.
Why You’ll Love Miso Salmon with Rice & Edamame
Most people are not eating enough fish. This Miso Salmon recipe is tasty and easy to prepare to help you get those omega-3 fats! Salmon is coated in a simple miso sauce made from combining white miso paste, coconut aminos, rice vinegar, garlic, ginger, and sesame oil. The rice and carrots are cooked together in a rice cooker, and then edamame is added.
Each serving provides 36.5 grams protein and 7 grams fiber. This recipe requires minimal preparation and easy cooking. A great meal to have in your meal prep rotation!
Ingredients
- Brown rice: carb source for energy plus provides fiber.
- Carrots: full of nutrients, including vitamin A, potassium, and fiber.
- Edamame: high in fiber plus adds extra protein.
- Salmon: the main protein source and rich in omega-3 fatty acids.
- Miso paste: savory seasoning made from fermented soybeans. Learn more about miso paste here. I bought white miso paste from Trader Joe’s. My local grocery store also sells miso paste.
- Coconut aminos: lower sodium soy sauce alternative. Adds flavor to miso sauce.
- Rice vinegar: adds a bit of sweetness to the sauce.
- Garlic: adds flavor and antioxidants to sauce.
- Ginger: provides a zesty and sharp taste.
- Sesame oil: has a nutty and slightly sweet taste.
How to Make Miso Salmon with Rice & Edamame
In a rice cooker, add brown rice, 2 cups water, and carrots (if cooking on the stove top, follow package instructions and add carrots with rice). Set to cook.
Preheat oven to 400°F.
In a small bowl, add miso paste, coconut aminos, rice vinegar, garlic, ginger, and sesame oil. Stir to combine.
Place salmon on baking sheet. Lightly coat each salmon with miso sauce (should need less than half of the sauce). Save the remaining sauce. Cook salmon for about 12 minutes, or until salmon flakes easily and internal temperature reaches 145°F.
Once rice is done cooking, stir in edamame (if using frozen, keep rice cooker on warm until edamame is ready).
Evenly divide rice mixture into 4 meal prep containers and pour remaining miso sauce on each. Add salmon to each container. Enjoy!
Tips
- Store in the refrigerator for about 4 days.
- Add in more vegetables. Bok choy would be a great addition and can be added to the rice cooker when the edamame is added.
Try These Meal Prep Recipes Next:
- Air Fryer Salmon Bowl
- Lemon Dill Salmon & Quinoa Bowls
- Salmon White Bean Tomato Sheet Pan
- Sheet Pan Salmon with Sweet Potatoes and Broccoli
- Chili Lime Salmon Sheet Pan Meal
Miso Salmon with Rice & Edamame
Equipment
- 1 rice cooker
Ingredients
- 1 cup dry brown rice
- 2 cups water or broth
- 1 1/2 cups diced carrots
- 2 cups shelled edamame
- 1 pound salmon
- 2 tablespoons white miso paste
- 2 tablespoons coconut aminos, or soy sauce
- 2 garlic cloves, minced
- 1 teaspoon fresh grated ginger
- 1 teaspoon sesame oil
Instructions
- In a rice cooker, add brown rice, 2 cups water, and carrots (if cooking on the stove top, follow package instructions and add carrots with rice). Set to cook.
- Preheat oven to 400°F.
- In a small bowl, add miso paste, coconut aminos, rice vinegar, garlic, ginger, and sesame oil. Stir to combine.
- Place salmon on baking sheet. Lightly coat each salmon with miso sauce (should need less than half of the sauce). Save the remaining sauce. Cook salmon for about 12 minutes, or until salmon flakes easily and internal temperature reaches 145°F.
- Once rice is done cooking, stir in edamame (if using frozen, keep rice cooker on warm until edamame is ready).
- Evenly divide rice mixture into 4 meal prep containers and pour remaining miso sauce on each. Add salmon to each container. Enjoy!
Notes
- Store in the refrigerator for about 4 days.
- Add in more vegetables. Bok choy would be a great addition and can be added to the rice cooker when the edamame is added.
