Miso Ginger Glazed Salmon with Quinoa and Asparagus

This dish brings together the rich umami of miso with the zesty freshness of ginger, perfectly complementing tender salmon fillets. Served over a fluffy quinoa and lightly sautéed asparagus, it balances flavors and textures beautifully, making for an appealing dinner option. Packed with protein and fiber, this recipe is not only satisfying but also meets various dietary requirements.

Ingredients:

• 4 salmon fillets
• 3 tablespoons white miso paste
• 2 tablespoons fresh ginger, grated
• 2 tablespoons honey or maple syrup
• 1 tablespoon soy sauce
• 1 tablespoon rice vinegar
• 1 teaspoon sesame oil
• 1 cup quinoa, rinsed
• 2 cups water or vegetable broth
• 1 bunch asparagus, trimmed
• Salt and pepper to taste
• Sesame seeds for garnish
• Chopped green onions for garnish

Instructions:

1. Preheat the oven to 400°F (200°C).
2. In a small bowl, whisk together the miso paste, grated ginger, honey or maple syrup, soy sauce, rice vinegar, and sesame oil until smooth.
3. Place the salmon fillets on a lined baking sheet and brush the miso ginger glaze generously over the top of each fillet.
4. Bake the salmon in the preheated oven for 15-20 minutes, or until cooked through and flaky.
5. While the salmon is baking, prepare the quinoa. In a medium saucepan, combine the rinsed quinoa and water or vegetable broth. Bring to a boil, then reduce the heat, cover, and simmer for 15 minutes or until the quinoa is fluffy and the liquid is absorbed.
6. In a large skillet, add a splash of water or oil and sauté the asparagus over medium heat for 4-5 minutes until bright green and tender-crisp. Season with salt and pepper.
7. To serve, place a scoop of quinoa on each plate, top with a salmon fillet, and arrange the sautéed asparagus on the side. Garnish with sesame seeds and chopped green onions.