Miso Salmon, Edamame & Black Rice

This Japanese-inspired Miso Salmon dinner is perfect for busy weeknights when time is short. The miso salmon can be marinated ahead of time for an even speedier supper. See notes on veggies!

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Cook the rice by rinsing 1/2 cup uncooked rice grains, and adding to a pan with 1 cup water. Bring to a boil (uncovered) over medium-high heat. Once the water has reached a rolling boil, turn the heat to low and cover with pan lid. Cook on low heat until rice is tender and chewy, and all water is absorbed (about 20-25 minutes). Take off the heat and let it stand covered for about 5 to 10 minutes, then fluff with a fork before serving.

Step 2

Preheat oven to 190C

Step 3

Place marinade ingredients in a very small bowl and whisk.

Step 4

On a parchment-lined sheet pan, to one side, place the spring peas and snap peas. Pat the salmon dry and brush liberally with the marinade on all sides, spooning a little extra over the top.

Step 5

Season the salmon with salt and pepper.

Step 6

Drizzle any remaining marinade over the veggies and give a quick toss ( or toss with olive oil, salt and pepper)

Step 7

Bake 12-15 minutes, or until the desired doneness, keeping in mind thicker cuts of salmon will take longer, thinner cuts shorter.

Step 8

Place the rice and the veggies among two bowls, top each with a piece of salmon.

Step 9

Garnish with scallions & sesame seeds.

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