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Prep: <\/strong><\/p>\n Adjust rack to middle position and preheat oven to 425\u00b0F. Wash and dry produce.<\/p>\n Peel and slice sweet potato<\/strong> into \u00bd-inch-thick rounds.<\/p>\n Trim and halve zucchini<\/strong> lengthwise, thinly slice crosswise into half-moons.<\/p>\n Core, de-seed, and dice bell pepper<\/strong> into \u00bd-inch pieces.<\/p>\n Halve, peel, and cut onion<\/strong> into \u00bd-inch-thick wedges.<\/p>\n Cook rice: <\/strong><\/p>\n In a small pot, combine rice,<\/strong> \u00be cup water,<\/strong> and a pinch of salt. Bring to a boil, then cover and reduce heat to low. Cook until riceis tender, 15-18 minutes.<\/p>\n Keep covered off heat until ready to serve.<\/p>\n Toast & roast: <\/strong><\/p>\n Heat a small, dry pan over medium heat. Add sesame seeds<\/strong> and cook, stirring occasionally, until golden and fragrant, 1- to 2-minutes. Transfer to a small bowl.<\/p>\n Toss sweet potato, zucchini, bell pepper,<\/strong> and onion<\/strong> on a baking sheet with a drizzle of oil. Season generously with salt<\/strong> and pepper.<\/strong><\/p>\n Roast on middle rack, tossing halfway through, until browned and tender, 25-30 minutes.<\/p>\n Cook fish: <\/strong><\/p>\n Pat salmon<\/strong> dry with paper towels and season generously all over with salt<\/strong> and pepper.<\/strong><\/p>\n Heat a drizzle of oil in a large pan over medium-high heat. Add salmon<\/strong> to pan, skin side down. Cook until skin<\/strong> is crisp, and fish<\/strong> is almost cooked through, 5- to 7-minutes.<\/p>\n Flip and cook until opaque and cooked through, 1- to 2-minutes more.<\/p>\n Remove from pan and set aside.<\/p>\n Make glaze: <\/strong><\/p>\n Heat the same pan over medium-high heat. Add stock concentrate, maple syrup,<\/strong> \u00bc cup water,<\/strong> and a pinch of salt.<\/strong> Simmer until slightly thickened, 2- to 3-minutes.<\/p>\n Turn off heat. Stir in 1 TBS butter<\/strong> until melted.<\/p>\n Finish & serve: <\/strong><\/p>\n Fluff rice with a fork, stir in 1 TBS butter and half the sesame seeds. Season with salt and pepper to taste.<\/p>\n Divide sweet potato jumble<\/strong>, rice,<\/strong> and salmon<\/strong> between plates. Garnish rice<\/strong> with remaining sesame seeds<\/strong>. Spoon glaze<\/strong> over salmon,<\/strong> drizzle any remaining over jumble and serve.<\/p>\n","protected":false},"excerpt":{"rendered":" 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 \u00bdcup 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…<\/p>\n![\"\"](\"https:\/\/i0.wp.com\/nowellfamily.org\/cookbook\/wp-content\/uploads\/sites\/4\/2023\/08\/MisoMapleSalmonRice.jpg?resize=300%2C167\")
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