Miso-Glazed Atlantic Salmon with Ginger-Scented Quinoa and Steamed Broccoli

Preheat your oven to 400 deg F (200 deg C). In a small bowl, whisk together the white miso paste, mirin, and half of the grated ginger until smooth. Place the salmon fillet on a parchment-lined baking sheet and brush the glaze generously over the top. Bake for 10-12 minutes, or until the salmon is opaque and flakes easily with a fork, with the glaze bubbling and slightly caramelized at the edges.

While the salmon bakes, steam the broccoli florets until they are bright green and tender-crisp, about 5 minutes. In a medium saucepan, gently heat the cooked quinoa with the remaining ginger and a splash of water to refresh it.

To plate, mound the ginger-scented quinoa in the center of a shallow bowl. Arrange the broccoli alongside the grain. Carefully place the glazed salmon atop the quinoa. Garnish with a sprinkle of toasted sesame seeds if desired for extra texture, and serve immediately while the salmon is hot and the glaze is glossy.