ingredients        Serves 4

3 medium-sized carrots, peeled, then shredded or spiralized
½ English cucumber, very thinly sliced
Rice vinegar
4 6oz salmon fillets
2 bottles Humble & Frank MISO SESAME SAUCE AND MARINADE, plus more for serving
4 cups cooked brown rice, hot
3 scallions, thinly sliced
Toasted sesame seeds


Place the carrots in a bowl or jar and pour in the vinegar until carrots are barely covered. Season with salt and freshly ground pepper. Lay the cucumber on top of the carrots, cover the container and invert to just wash over the cucumber. Return to right-side-up and refrigerate for at least ½ hour.

Heat oven to 425°F. Line a sheet pan with parchment paper.

Lay the salmon fillets on the prepared sheet pan and brush generously with a few tablespoons of MISO SESAME SAUCE. Season with salt and freshly ground pepper. Roast until cooked through, 10-15 minutes (depending on thickness of fish). Pour the remaining sauce, plus the second bottle into a small saucepan over low heat and warm gently.

Divide the rice between 4 shallow bowls. Top rice with warmed MISO SESAME SAUCE and salmon. Add pickled carrots, cucumber, scallions and sesame seeds.

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