Miso-Glazed Salmon with Coconut-Lime Quinoa
This week's pick is a vibrant fusion of umami and tropical zest. It brings a sophisticated restaurant-style experience to your home kitchen, perfectly balancing rich salmon with creamy, citrus-infused grains.
Ingredients
- Salmon fillets4 pcs
- White miso paste2 tbsp
- Honey1 tbsp
- Soy sauce1 tbsp
- Fresh ginger, grated1 tsp
- Quinoa200 g
- Coconut milk400 ml
- Lime (juice and zest)1 stk
- Bok choy2 heads
- Sesame seeds1 tsp
Instructions
In a small bowl, whisk together the miso paste, honey, soy sauce, and grated ginger until smooth.
Rinse the quinoa and place it in a pot with the coconut milk. Bring to a boil, then reduce heat and simmer until the liquid is absorbed. Stir in the lime zest.
Brush the miso glaze over the salmon fillets. Heat a pan with a little oil and sear the salmon for 3-4 minutes on each side until caramelized.
Halve the bok choy and quickly sauté them in the same pan used for the salmon until tender-crisp.
Serve the salmon over a bed of coconut quinoa with the bok choy on the side. Garnish with sesame seeds and a squeeze of lime juice.
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