Umami Seared Miso-Mirin Salmon with Edamame Quinoa Salad

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 cup red onion, finely chopped
• 1 cup rice vinegar
• 1 tablespoon olive oil
• 1 tablespoon sesame seeds, toasted

Method

1. 01
   In a small bowl, combine the miso paste, mirin, soy sauce, grated ginger, and sesame oil to create the marinade.
2. 02
   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. 03
   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. 04
   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. 05
   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. 06
   Serve the seared salmon fillets over the edamame quinoa salad, garnished with extra sesame seeds if desired.