Miso Salmon With Garlicky Greens

Umami bliss.

INGREDIENTS

  • 2 fillets salmon
  • 1 cup grain of choice – I like wild rice or a mixed variety for texture
  • 2 cups broccolini
  • bunch green onions
  • 2 heaping tbsps miso – if you’re not doing soy, go for chickpea miso!
  • 2 tbsps mirin or sweet white cooking wine
  • 2 tbsps coconut aminos or soy sauce, plus some extra
  • splash of seasoned rice vinegar
  • splash of sesame oil
  • 4 cloves garlic
  • avocado oil or other high heat oil
  • pepper
  • sesame seeds
  • NOTE: no salt needed for this recipe, since miso adds a lot of salty flavor!

PREP

  1. Preheat oven to 350.
  2. Finely slice white part of green onions. Keep the tops, discard the roots.
  3. Peel and dice garlic.
  4. Trim the broccolini and place on a roasting tray with the green onion tops.
  5. Rub broccolini and green onions with oil, garlic, and pepper.
  6. In a bowl, mix miso, mirin, coconut aminos, sesame oil, and sliced green onions.
  7. Trim and rub salmon fillets with oil and pepper.

COOK

  1. Cook grains as directed.
  2. Roast the greens in the oven for 20 minutes at 350.
  3. In a skillet, heat up some oil on medium low heat.
  4. Place salmon in the skillet and cover with the lid. Keeping the heat low, let the salmon cook until flaky, about 6-8 minutes.
  5. Remove salmon from skillet and add in miso mixture. Heat gently for a few minutes, stirring so it doesn’t burn.
  6. Once rice is done, toss with rice vinegar and any remaining coconut aminos.

PLATE

  1. Spread out rice in an oval in middle of the plate.
  2. Place salmon on one side of rice.
  3. Place greens next to salmon on top of rice.
  4. Spoon miso mixture on top of it all, and sprinkle with sesame seeds. YUM!

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