Miso Glazed Salmon with Quinoa and Asparagus

Ingredients

• 340 g salmon fillets
• 300 g cooked quinoa
• 250 g asparagus
• 1.5 tbsp lemon juice
• 2 tbsp white miso paste
• 1 tbsp fresh ginger
• 2 tsp maple syrup
• 1 tbsp avocado oil
• 1.5 tsp toasted sesame oil

Instructions

1. Whisk the white miso paste with the maple syrup, grated fresh ginger, half the lemon juice and 1 tbsp water until it is smooth and just thick enough to brush on without running off.
2. Pat the salmon fillets dry and spread two thirds of the glaze over the flesh side. Leave them to sit for 5 minutes while you prepare everything else; the salt in the miso lightly cures the surface and helps it brown.
3. Heat the avocado oil in a non-stick skillet over medium heat — lower than you would normally sear fish, because the sugar in the glaze will scorch on high. Lay the fillets glaze-side down and cook 3 minutes until the surface is dark, sticky and blistered in places.
4. Flip carefully, brush the remaining glaze over the top, and cook 4-5 minutes more until the thickest part flakes when you press it with a fork but is still slightly translucent at the very centre.
5. Snap the woody ends off the asparagus and add the spears alongside the fish for the last 4 minutes, rolling them so they pick up the glaze from the pan and turn glossy and bright green.
6. Warm the cooked quinoa, spoon it into two bowls, and top with the salmon and asparagus. Finish with the remaining lemon juice and a drizzle of toasted sesame oil off the heat.

Nutrition (per serving)

Calories

713

Protein

46.1 g

Fat

38.2 g

Carbs

46.6 g