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Miso Salmon

I love miso salmon! It was the obvious choice for developing a healthy weeknight meal. This dish is full of Asian flavors and fresh, colorful veggies. And it's so beautiful, it doesn't feel like a meal that was thrown together quickly. —Ann Piscitelli, Nokomis, Florida
  • Total Time
    Prep: 15 min. Bake: 15 min.
  • Makes
    4 servings

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

  • 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 1 cup rice mixture and 3 tablespoons vinaigrette: 591 calories, 36g fat (4g saturated fat), 57mg cholesterol, 1255mg sodium, 42g carbohydrate (16g sugars, 4g fiber), 26g protein.

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