Asian-Mediterranean Miso Glazed Salmon with Quinoa & Sesame Snap Peas
Asian-Mediterranean Miso Glazed Salmon with Quinoa & Sesame Snap Peas
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goldengate_harpist
This Asian-Mediterranean Miso Glazed Salmon brings together the best of both worlds—succulent, protein-rich salmon meets an umami-packed miso glaze, brightened with a hint of lemon. The quinoa base keeps things gluten-free and hearty, while crisp sesame snap peas add a fresh crunch and vibrant color. The miso glaze, a nod to Asian flavors, is balanced with Mediterranean simplicity and the lemon’s clean acidity, layering complementary notes for a truly satisfying dinner. This recipe is perfect for busy weeknights or a special meal, and every bite is designed to help you meet your healthy eating and protein goals.
Ingredients
Instructions
  1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
  2. In a small bowl, whisk together miso paste, honey, gluten-free soy sauce, rice vinegar, and sesame oil. Set aside.
  3. Pat salmon fillets dry and season lightly with salt and pepper. Place them skin-side down on the prepared baking sheet. Spoon miso glaze generously over the top of each fillet. Top each with a lemon slice.
  4. Bake salmon for 14-16 minutes, until cooked through and slightly caramelized on top.
  5. Meanwhile, rinse quinoa thoroughly under cold water. In a medium saucepan, combine quinoa and water. Bring to a boil, then reduce heat, cover, and simmer for 15 minutes or until water is absorbed. Remove from heat and let stand 5 minutes, then fluff with a fork.
  6. While quinoa cooks, heat olive oil in a large skillet over medium-high. Add snap peas and stir-fry for 2-3 minutes until bright green and just tender. Season with a pinch of salt and sprinkle with sesame seeds.
  7. To serve, divide quinoa among plates. Top with salmon and snap peas. Garnish with green onions and serve immediately.