Japanese Yuzu Miso-Glazed Trout
with Cucumber Carrot Salad
For Asian Heritage Month, we bring you this traditional meal that celebrates the flavors and presentation we love about Japanese cuisine, all highlighted by a savory, citrusy yuzu-miso glaze from women-owned Asian sauce company Omsom. Top a mound of fluffy rice with flaky, miso-glazed roasted trout and serve alongside a tangy, crisp sesame cucumber and carrot salad for fresh, crunchy contrast.
The quantities provided above are averages only.
Produced in a facility that processes eggs, milk, fish, peanuts, sesame, shellfish, soy, tree nuts, and wheat.
Ingredients
½ cup
Jasmine Rice
2 unit
Mini Cucumber
2 unit
Scallions
4 ounce
Shredded Carrots
1.5 ounce
Sesame Dressing
(Contains Soy, Sesame, Wheat)
5 teaspoon
White Wine Vinegar
10 ounce
Steelhead Trout
(Contains Fish)
1 unit
Japanese Yuzu Miso Glaze
(Contains Soy)
Not included in your delivery
Salt
Pepper
¼ teaspoon
Sugar
Nutrition Values
Utensils
Instructions
• Adjust rack to top position and preheat oven to 425 degrees. • In a small pot, combine rice, ¾ cup water (1 ½ cups for 4 servings), and a pinch of salt. Bring to a boil, then cover and reduce to a low simmer. Cook until rice is tender, 15-18 minutes. • Keep covered off heat until ready to serve.
• Wash and dry produce. Quarter cucumbers lengthwise; slice crosswise into ½-inch-thick quarter-moons. Trim and thinly slice scallions, separating whites from greens. • Add cucumbers, scallion whites, carrots, dressing, 1 tsp vinegar (2 tsp for 4 servings), and ¼ tsp sugar (½ tsp for 4) to a medium bowl; stir to combine. (Be sure to measure the vinegar—we sent more.) Season generously with salt and pepper.
• Pat trout* dry with paper towels; season all over with salt and pepper. • Place trout, skin sides down, on a baking sheet. Evenly spread tops of trout with Omsom Japanese Yuzu Miso Glaze. Roast on top rack until trout is cooked through, 10-12 minutes.
• Fluff rice with a fork. • Divide rice, trout, and cucumber carrot salad between plates. Sprinkle everything with scallion greens and serve.
Trout is fully cooked when internal temperature reaches 145°.
