Miso Salmon

Name: Miso Salmon
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

12 ingredients

3 steps

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

Directions

1

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.
2

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.
3

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.