with Toasted Sesame Rice & Sweet Potato Jumble

Yield: 2

The key to a clean release for fish skin? Leave it alone! Once the skin crisps up, the fish will separate from the pan on its own and be ready to flip.
Prep: 10 Cook: 35

• ½cup jasmine rice
• 1zucchini
• 10oz salmon
• 1TBS sesame seeds
• 1sweet potato
• 1red bell pepper
• 1red onion
• 1oz miso sauce concentrate (optional)
• 2TBS maple syrup
• salt & pepper
• 2tsp cooking oil
• 2TBS butter

Prep:

Adjust rack to middle position and preheat oven to 425°F. Wash and dry produce.

Peel and slice sweet potato into ½-inch-thick rounds.

Trim and halve zucchini lengthwise, thinly slice crosswise into half-moons.

Core, de-seed, and dice bell pepper into ½-inch pieces.

Halve, peel, and cut onion into ½-inch-thick wedges.

Cook rice:

In a small pot, combine rice, ¾ cup water, and a pinch of salt. Bring to a boil, then cover and reduce heat to low. Cook until riceis tender, 15-18 minutes.

Keep covered off heat until ready to serve.

Toast & roast:

Heat a small, dry pan over medium heat. Add sesame seeds and cook, stirring occasionally, until golden and fragrant, 1- to 2-minutes. Transfer to a small bowl.

Toss sweet potato, zucchini, bell pepper, and onion on a baking sheet with a drizzle of oil. Season generously with salt and pepper.

Roast on middle rack, tossing halfway through, until browned and tender, 25-30 minutes.

Cook fish:

Pat salmon dry with paper towels and season generously all over with salt and pepper.

Heat a drizzle of oil in a large pan over medium-high heat. Add salmon to pan, skin side down. Cook until skin is crisp, and fish is almost cooked through, 5- to 7-minutes.

Flip and cook until opaque and cooked through, 1- to 2-minutes more.

Remove from pan and set aside.

Make glaze:

Heat the same pan over medium-high heat. Add stock concentrate, maple syrup, ¼ cup water, and a pinch of salt. Simmer until slightly thickened, 2- to 3-minutes.

Turn off heat. Stir in 1 TBS butter until melted.

Finish & serve:

Fluff rice with a fork, stir in 1 TBS butter and half the sesame seeds. Season with salt and pepper to taste.

Divide sweet potato jumble, rice, and salmon between plates. Garnish rice with remaining sesame seeds. Spoon glaze over salmon, drizzle any remaining over jumble and serve.