Salmon Says Recipe
Norwegian miso salmon, jasmine rice blend, snow peas, bean sprouts, pickled cabbage, pickled red onions, julienne carrots, red peppers, bok choy, edamame beans, carrot ginger vinaigrette
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Ingredients
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Salmon Marinade
Rice Blend
Vegetables
Carrot Ginger Vinaigrette
Method
Prepare Salmon
- 1
Marinate the Salmon
In a small bowl, whisk together miso paste, honey, soy sauce, and sesame oil. Place the salmon fillets in a shallow dish and pour the marinade over them. Let it marinate for at least 30 minutes in the refrigerator.
- 2
Cook the Salmon
Preheat the oven to 400°F (200°C). Place the marinated salmon on a baking sheet lined with parchment paper. Bake for 12-15 minutes or until the salmon is cooked through and flakes easily with a fork.
Cook Rice Blend
- 3
Prepare the Rice and Quinoa
Rinse jasmine rice and quinoa under cold water until water runs clear. In a medium saucepan, combine the rinsed rice, quinoa, and water. Bring to a boil, then reduce heat to low, cover, and simmer for about 15 minutes or until all water is absorbed. Fluff with a fork and set aside.
Prepare Vegetables
- 4
Sauté the Vegetables
In a large skillet over medium heat, add a drizzle of olive oil. Add the snow peas, julienne carrots, red bell pepper, and bok choy. Sauté for about 5-7 minutes until the vegetables are tender but still crisp. Add the edamame beans and cook for another 2 minutes. Remove from heat and stir in the bean sprouts.
Make Vinaigrette
- 5
Combine Vinaigrette Ingredients
In a small bowl, whisk together grated carrot, ginger, rice vinegar, olive oil, honey, salt, and pepper until well combined.
Assemble the Dish
- 6
Plate the Meal
On each plate, serve a portion of the jasmine rice blend. Top with sautéed vegetables, a piece of baked salmon, and garnish with pickled cabbage and pickled red onions. Drizzle carrot ginger vinaigrette over the top before serving.
