Miso
Salmon Recipe
Ingredients
:
1/4
cup rice vinegar
4-1/2
teaspoons honey
3
tablespoons white miso paste, divided
1/3
cup plus 1 tablespoon canola oil, divided
1/2
teaspoon sesame oil
4
salmon fillets (4 ounces each )
2
cups fresh snow peas
1
medium sweet red pepper, julienned
1
small onion, halved and thinly sliced
1
package (8-1/2 ounces) ready-to-serve whole grain brown and wild rice medley
6
ounces fresh baby spinach (about 7 cups)
Black
sesame seeds
In
a small bowl, whisk vinegar, honey and 4-1/2 teaspoons miso until smooth.
Gradually whisk in 1/3 cup canola oil and sesame oil; set aside.
Spread
remaining 4-1/2 teaspoons miso over salmon. Bake at 400° for 12-15 minutes, or
until fish just begins to flake easily with a fork.
Meanwhile,
in a large skillet, heat remaining tablespoon canola oil over medium heat. Add
snow peas, pepper and onion; cook and stir until crisp-tender, 8-10 minutes.
Add rice. Cook and stir until heated through. Remove from the heat. Stir in
spinach until wilted. Serve with salmon; drizzle with reserved vinaigrette and
sprinkle with sesame seeds.
Nutrition
Facts :
1
salmon fillet with x cup rice mixture and x tablespoons vinaigrette: 591
calories, 36g fat (4g saturated fat), 57mg cholesterol, 1255mg sodium, 42g
carbohydrate (16g sugars, 4g fiber), 26g protein.
