Stovetop Miso-Maple Sockeye Salmon Rice Bowls with Pear–Cabbage Crunch Slaw (Lent Friday)

A bright, satisfying (and very Washington-in-winter) seafood dinner that feels restaurant-y but cooks fast. Wild sockeye gets a miso-maple glaze, then you build a crunchy, citrusy slaw with in-season cabbage and a quick cucumber pickle. Serve it with fluffy rice to catch every drop of glaze.

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Ingredients

Salmon Sockeye Fillet (Wild Caught Frozen), 1 lb (use ~12 oz for 2 servings; freeze the rest) 12 oz $11.99 sale / lb
Organic Green Cabbage 8 oz (about 3 packed cups shredded) $2.49 / lb
Organic Long English Cucumber 1 (use 1/2 for slaw, 1/2 for quick pickle) $3.99 each
Organic Ginger Root 1-inch piece, grated $5.99 / lb
Simple Truth Organic® Garlic Bulbs (3 ct) 2 cloves, grated or minced $2.79
Fresh Large D’Anjou Pear (or Bosc) 1, thin-sliced $1.99 sale each
Cooked rice (jasmine or brown) 1 cup dry (makes ~3 cups cooked)
White miso paste 2 tbsp
Soy sauce (or tamari) 1 tbsp
Maple syrup or honey 1 tbsp
Rice vinegar (or apple cider vinegar) 3 tbsp, divided
Toasted sesame oil 2 tsp, divided
Neutral oil (avocado/canola) 1 tbsp
Lime or lemon 1 (zest + juice)
Sesame seeds (optional) 1 tbsp
Salt + pepper to taste
Red pepper flakes (optional) pinch

Instructions

Prep: Cook 1 cup dry rice according to package (stovetop ~15–20 min). While it cooks, pat 12 oz sockeye salmon dry and portion into 2 fillets.
Make glaze: In a small bowl, whisk 2 tbsp white miso, 1 tbsp soy sauce, 1 tbsp maple syrup, 1 tsp rice vinegar, 1 tsp grated ginger, and 1 grated/minced garlic clove.
Stove method (fastest): Heat 1 tbsp neutral oil in a nonstick skillet over medium-high. Sear salmon, skin-side down if present, 3–4 min. Flip and cook 2 min.
Glaze: Reduce heat to medium-low. Spoon on all the miso glaze; cook 1–2 min more, basting, until salmon is just cooked through (125–130°F for medium).
Quick pickle (for extra crunch): Thin-slice 1/2 English cucumber. Toss with 2 tbsp rice vinegar, a pinch of salt, and a pinch of red pepper flakes. Set aside.
Slaw: Shred ~8 oz green cabbage. Thin-slice 1 pear and the remaining 1/2 cucumber. Toss with juice of 1 lime/lemon, 1 tbsp rice vinegar, 1 tsp sesame oil, 1 grated/minced garlic clove, salt, and pepper.
Serve: Bowl 1–1 1/2 cups cooked rice per person. Top with glazed salmon. Add slaw and a forkful of quick pickles. Finish with 1 tbsp sesame seeds and a tiny drizzle (1 tsp) sesame oil if you like.

Health notes: ~650–750 kcal per serving (depends on rice and glaze amount). High in omega-3s, lots of fiber/crunch from cabbage, moderate sodium from miso/soy—use low-sodium if needed. Overall: very healthy, protein-forward, veggie-heavy.

Drink pairing: This dish loves crisp, mineral whites to echo the citrus and cut the miso glaze. - Best match: Dry Riesling (WA is a sweet spot). Local pick: Chateau Ste. Michelle “Dry Riesling” (Columbia Valley). - Also great: Grüner Veltliner (peppery + zippy), or Sauvignon Blanc (citrus + herbal).

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