Miso Glazed Salmon with Quinoa Salad
Ingredients
- 4 salmon fillets (6 oz each)
- 1/4 cup white miso paste
- 2 tbsp soy sauce
- 2 tbsp honey
- 1 tbsp rice vinegar
- 1 tsp grated ginger
- 1 clove garlic, minced
- 1 cup quinoa
- 2 cups water or vegetable broth
- 1 red bell pepper, diced
- 1 cucumber, diced
- 1/4 cup chopped fresh cilantro
- 2 tbsp sesame oil
- 1 tbsp lime juice
- Salt and pepper to taste
- Sesame seeds for garnish
Instructions
- Preheat the oven to 400°F (200°C).
- In a small bowl, mix together miso paste, soy sauce, honey, rice vinegar, ginger, and garlic to make the glaze.
- Place the salmon fillets on a baking sheet lined with parchment paper. Brush the miso glaze over the salmon fillets.
- Bake the salmon in the preheated oven for 12-15 minutes, or until cooked through.
- While the salmon is baking, rinse the quinoa under cold water. In a saucepan, combine quinoa and water or broth. Bring to a boil, then reduce heat and simmer for 15 minutes, or until quinoa is cooked and liquid is absorbed.
- In a large bowl, combine cooked quinoa, diced red bell pepper, cucumber, and cilantro.
- In a small bowl, whisk together sesame oil, lime juice, salt, and pepper. Pour the dressing over the quinoa salad and toss to combine.
- Divide the quinoa salad onto plates and top each with a miso glazed salmon fillet.
- Sprinkle sesame seeds over the salmon fillets for garnish.
- Serve the miso glazed salmon with quinoa salad immediately.
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