Umami Seared Miso-Mirin Salmon with Edamame Quinoa Salad

Name: Umami Seared Miso-Mirin Salmon with Edamame Quinoa Salad
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 4 servings
Cuisine: Asian
Ingredients: 4 pieces salmon fillets (skin-on); 3 tablespoons white miso paste; 2 tablespoons mirin; 1 tablespoon soy sauce (low sodium); 1 teaspoon grated ginger (fresh); 1 teaspoon sesame oil; 1 cup quinoa (rinsed); 2 cups water; 1 cup edamame (shelled); 1 cup cucumber (diced); 1/4 cup red onion (finely chopped); 1/4 cup rice vinegar; 1 tablespoon olive oil; 1 tablespoon sesame seeds (toasted)

HealthyAsianDinnerQuickHealthyFusion

⏱️ 20m PREP

🔥 15m COOK

👥 4 SERVINGS

⚡ 450 CAL/SERV

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Overview

An exquisite fusion dish combining savory seared salmon with a vibrant edamame quinoa salad, delivering a perfect balance of umami-rich flavors and nutritious ingredients.

Macronutrients per serving

grams

Protein

35.0g 37%

Fat

20.0g 21%

Carbs

40.0g 42%

Rich in nutrients

💧 Omega-3

40% DV

Supports heart health

☀️ Vitamin C

25% DV

Supports immune function

🔺 Iron

15% DV

Essential for blood production

🔺 Magnesium

20% DV

Supports muscle and nerve function

🌾 Fiber

32% DV

Aids in digestive health

Ingredients

Salmon and Marinade

4 pieces salmon fillets skin-on
3 tablespoons white miso paste
2 tablespoons mirin
1 tablespoon soy sauce low sodium
1 teaspoon grated ginger fresh
1 teaspoon sesame oil

Edamame Quinoa Salad

1 cup quinoa rinsed
2 cups water
1 cup edamame shelled
1 cup cucumber diced
1/4 cup red onion finely chopped
1/4 cup rice vinegar
1 tablespoon olive oil
1 tablespoon sesame seeds toasted

Instructions

1 In a small bowl, combine the miso paste, mirin, soy sauce, grated ginger, and sesame oil to create the marinade.
2 Place the salmon fillets in a shallow dish and pour the marinade over them, ensuring they are well coated. Let them marinate for 15 minutes.
3 Meanwhile, in a medium saucepan, bring the water to a boil. Add the rinsed quinoa, reduce the heat to low, cover, and simmer for 15 minutes or until the quinoa is cooked and fluffy.
4 In a large bowl, combine cooked quinoa, edamame, cucumber, and red onion. Drizzle with rice vinegar and olive oil, then toss to combine. Sprinkle with toasted sesame seeds.
5 Heat a non-stick skillet over medium-high heat. Remove the salmon from the marinade and place it skin-side down in the skillet. Sear for 3-4 minutes on each side until the salmon is cooked through and has a nice crust.
6 Serve the seared salmon fillets over the edamame quinoa salad, garnished with extra sesame seeds if desired.