Recipes

INGREDIENTS:

• 1/4 cup white miso paste
• 3 tbsp pure maple syrup
• 2 tbsp unseasoned rice vinegar
• 4 tsp safflower oil, divided
• 6 boneless, skinless wild salmon fillets (1 1/2 lb)
• 1/2 red bell pepper, diced
• 2 cloves garlic, minced
• 1 cup quinoa, rinsed
• 1 cup low-sodium chicken or vegetable broth
• Sea salt and fresh ground black pepper, to taste
• 2 green onions, thinly sliced
• 2 tbsp sesame seeds or slivered unsalted almonds, toasted

INSTRUCTIONS:

1. In a large bowl, whisk miso, maple syrup, vinegar and 2 tsp oil. Add salmon, turning to coat. Marinate for at least 30 minutes.
2. In a medium sauté pan, heat remaining 2 tsp oil on medium-high. Add bell pepper and garlic and cook, stirring, for 1 minute. Add quinoa and cook, stirring, until toasted, about 2 minutes. Stir in broth, 1 cup water and salt and black pepper. Bring to a boil. Reduce heat, cover and simmer until liquid is absorbed, about 12 minutes. Uncover and stir in onions and sesame seeds.
3. Meanwhile, preheat oven to 400°F.
4. Place salmon on a nonstick-foil-lined broiler pan or baking sheet. Roast until fish flakes easily with a fork, about 10 minutes. If not yet caramelized, broil, watching closely, until slightly golden brown on top, 1 or 2 more minutes. Serve salmon with quinoa pilaf.