Dinner · Japanese · 10 min
Miso-Glazed Atlantic Salmon with Ginger-Scented Quinoa and Steamed Broccoli
- Calories
- 695
- Protein
- 41g
- Carbs
- 80g
- Fat
- 25g
Ingredients
- 110.0 g Atlantic Salmon Fillets (Harbour Salmon Co.)
- 204.3 g Quinoa, cooked
- 250.9 g Broccoli, raw
- 14.3 g Miso Paste (White)
- 21.5 g Mirin (Sweet Rice Wine)
- 7.2 g Fresh Ginger, grated
Method
- 01Preheat 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.
- 02While 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.
- 03To 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.
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