This Salmon Recipe ROCKS!

MAPLE MISO SALMON & SUSHI-INSPIRED QUINOA

😋 You’ll love this Asian-inspired salmon – it definitely falls into the “guest-worthy” category.

👩🏾‍🍳 If it looks complicated, no worries! It’s actually very simple to put together.

• Step 1, make the quinoa and add seasoning.
• Step 2, cook the salmon and add the glaze. Voila! Done.

For the quinoa:

• 1 cup (240 grams) quinoa
• 1 tsp salt
• 2 tbsp rice vinegar
• 1 tsp coconut sugar

For the salmon:

• 2 tbsp maple syrup
• 1 tbsp white miso
• 2 tbsp coconut aminos or low-sodium/gluten-free soy sauce
• 2 tbsp rice vinegar
• ¼ tsp crushed red pepper flakes (optional: more for serving)
• 1 tbsp extra-virgin olive oil
• 2 x 6-oz. boneless salmon fillets

FOR QUINOA: Rinse the quinoa well in cold water and drain. Place in a small saucepan and cook according to package directions. 

Whisk together the salt, vinegar, and sugar. Stir it into the cooked quinoa and let it sit, covered, until it’s time to eat.

FOR SALMON: While the quinoa cooks/sits, whisk the syrup, miso, coconut aminos, vinegar, and pepper flakes in a small bowl and set aside.

Place a nonstick skillet over medium heat and add the oil. Place the salmon in the heated skillet, with the skin side down.

Cook for 7-9 minutes until the skin is golden and crisp. Flip the salmon over and cook for another couple of minutes, until it is cooked through. Flip back so that the skin side is down.

Pour any excess fat from the skillet and reduce the heat to low. Add the glaze, basting the salmon with it until the glaze thickens and caramelizes, 3-4 minutes. Serve salmon on top of quinoa and drizzle any leftover glaze over the top.